Chef at Home

Tomato water, from blended tomato, has transparency and the freshness of the fruit, just picked from the vine. It is like a clear stock and can be used in many ways, from being served as it is or mixed into more elaborated preparation. Its flavor just stands up well. 

Our amuse bouche are usually a single ingredient with very few garnishes. A clean note to start the meal with saltiness or spiciness. For this one, we set the tomato water and pour it into the bottom part of the spherical dome mold. We scoop out the center of the gelee to place in it a tiny peeled tomato. The top part of the mold is placed over and the tomato is encapsulated in its own water. Heirloom tomato seeds and a light cocktail sauce flavored with wasabi, garnish the tomato. Salt and olive oil are the final touches.

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