A beautiful gourmet address where Chef Jeffrey Poisson works with passion. And that, since 2006. The establishment was crowned with a Michelin star in 2010, and offers cuisine rooted in the region. “But without necessarily preparing a Provencal kitchen”, Forties warn. His passion is to promote local products. Vegetables from Grimaud, fish and shellfish from local catch …
Originally from Seine-et-Marne, the chef says: “Really young, I’ve been cooking with my mom. Ratatouille, quiche…Then with my brother, we always asked my dad to take us to Paul Bagady, to Holm Oaks. “
His career began in Muggins Milltogether with Roger Verger, continues to Union League Cafee, in New Haven, in the United States, then in the pastry Kanye In Monaco in the restaurant berries In Sainte-Maxime …
Today, behind the stoves star anise, Geoffrey Poësson especially loves to cook vegetables. “All kinds of vegetables!”
Moreover, as we can see, with this stuffed tomato recipe and its flute.
Badian. 6 rue Fernand Bessy, in Sainte-Maxime. Such as. 04.94.06.53.93. www.restaurant-la-badiane.fr
Ingredients for 4 persons stuffed tomatoes:
2 large steak tomatoes; 1 pineapple tomato 1 green zebra tomato; 1 black mangrove tomato; 1 Bernese Rose tomato; A handful of basil, 1 green onion, 10 anchovies slices.
Vilotte Santo Mimo Tomato
Tomato prunes 1 tablespoon olive oil 1 tablespoon tomato vinegar. ½ tablespoon of nuoc-mâm; a tablespoon of yuzu juice; Half a tablespoon of apple cider vinegar. 1 sprig of marjoram. 1 sprig of basil. 1 cup green onion ½ garlic clove ¼ tablespoon anchovy oil. salt; Split pepper.
Make the tomatoes the day before
Cut the beef steaks at the level of the stalk and hollow them out using a cookie cutter (or spoon). Leave the tomatoes aside. Slice the other tomatoes ½ inch thick and set them aside on a plate. Set aside all scraps. Chop the green onions and loosen the basil leaves. Cut the anchovies into small pieces. Season the inside of the beef steak. Assemble: Place tomato slices in a large beef patty, alternating colors and herbs (anchovy, basil, and green onion). Put the stuffed tomatoes in the fridge.
Put all ingredients in the blender. until a smooth mixture. Strain the filotte through a sieve. Adjust the seasoning and set aside in the cold. Pour the veloute over the stuffed tomatoes.