26/05/2026
Tomato Steak with Yellow Tomato Confit, Herb Bouillon
A delicate vegetarian dish built around a roasted tomato “steak”, served with peeled yellow tomato confit, a light aromatic herb bouillon, and a fresh green oil. Finished with young herbs and edible flowers, the dish balances the sweetness and acidity of seasonal tomatoes with herbal freshness.
