Tomatoes are my favorite summer product.
And I particularly appreciate the Cœur de boeuf, fleshy, and the Roma, lengthened. My tip is to prepare a salad of rather thick slices of tomatoes, and to season them with a “caramel” prepared with tomato water. For 25 cl of tomato water (collected by letting the diced tomatoes drain in a colander), I add 25 g of sugar, 1 tsp. to s. ketchup, 1 tbsp. to c. of honey and a dash of sherry, and I let reduce until obtaining a syrupy sauce. This sauce also goes very well with a tomato-mozzarella or a fresh goat cheese.
On my barbecue … I grill marinated vegetables
with olive oil, lemon thyme or sage (not too much because it is strong enough), garlic, wild thyme, or even lavender (very interesting on vegetables with a neutral taste like zucchini). I also prepare fish that I marinate with a lot of herbs, and I accompany them with a multitude of small sauces made from diced onions cut into very small cubes, or diced olives, or even honey. and ginger …
My favorite fruit, the peach.
I caramelize it lightly with a little sugar or honey, and I serve it with a squeeze of lemon juice, sprinkled with flaked almonds or coconut. Ripe peaches? I prepare a Tatin, which I accompany with a crème fraîche or a smooth white cheese.
A little fleur de sel, for subtlety. Even if you have to limit the salt for health reasons, I love Guérande fleur de sel, with a delicate scent that is easy to dose. I can’t resist its crunchiness on fish or grilled meat. As for spices, I also like nutmeg, it comes from my origins in Lorraine. There, it is everywhere: in Lorraine quiche, pasta, stews …
Read more about the interview in the Vital Food n ° 3
