It has been appearing for some time on the shelves of your primeurs. Oh ! Of course you can find it all year round with some, but it is only in season that you will find the authentic taste of this fruit unlike any other. We are rediscovering it with Kevin Curmi who has chosen to work on it only in season and on a short circuit. And that changes everything !
Varieties, culture, conservation, preparation and cooking. We go around the tomato and our madman of the day shares his recipes and tricks:
- Tomato and burrata carpaccio, basil pesto and arugula
- gazpacho
- Grout
- Stuffed tomatoes …
With Kevin Curmi, Chef of Here and There (restaurant in Valence) and Océane Bénistant from the Ferme des Lyonnettes (organic producer in Beaumont-les-Valence).