Each tomato rests on a slick of mascarpone cultured with toasted fennel seeds. The fruit is brushed with rosemary ash butter, kissed by the flame, and flashed with sea salt crystals that pop like tiny fireworks.
What Makes This Dish Sing
- Char-grilled heirloom tomatoes from Domaine Clarette, just outside Aix-en-Provence.
- Basil oil infused for 12 hours and aerated to a light foam for tableside pouring.
- Crunch from sourdough shards dusted with tomato leaf powder.
The final flourish is a chilled consommé made from the tomato trims. Guests sip it between bites, letting the palate reset before diving back into the warmth of the roasted fruit.
Behind The Pass
Chef Elena insists on charring the tomatoes one at a time so the skins blister evenly. The team finishes the dish with a torchlight drizzle of saba reduction that tastes like late-summer sunshine.
“When fire meets first-harvest tomatoes, you get the taste of patience. This dish is our love letter to that moment.” — Chef Elena Markova