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Tomatoes, red berries & ricotta
Discover the recipe from Lyon's Armada restaurant: a sweet and savory salad with tomatoes, strawberries and raspberries, with a zero-waste tip for reusing damaged tomatoes.
This recipe from Thibault Martel and Baptiste Riviè;re, chefs at Armada restaurant in Lyon , is taken from the2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.
- Serves 4
- Preparation time: 45 min
- Cooking time: 20 min
- Resting time: 7 days
Ingredients for thetomatoes, red berries & ricotta
- 1 kg organic cherry tomatoes in various colors
For the fermentations
- 1 kg strawberries
- 1 kg tomatoes (declassified or damaged if possible)
- Sal t
For the ricotta
- 1 l whole milk
- 1 clove garlic
- 1 bunch thyme
- 1 bunch rosemary
- juice of 1 lemon
- 50 cl olive oil
- salt and pepper
For the jelly
- 50 g kombu (brown seaweed)
- 1 bunch basil
- 25 cl fermented tomato water
- 3 sheets gelatin
For the vinaigrette
- 10 cl fermented strawberry juice
- Strong mustard
- olive oil
- Peppe r
For the dressing
- 250 g strawberries
- 150 g raspberries
- Basil
- 100 g hemp seeds
- Flower of salt
Steps for tomatoes, red berries & ricotta
- Prepare the fermentations (7 days before): in two vacuum bags (or freezer bags), enclose the kilo of strawberries and the kilo of damaged tomatoes with 2 to 3% of their weight in salt. Leave for 7 days at room temperature (approx. 17-25°C). Strain the liquid through cheesecloth (the solid can be dehydrated and blended to make a powder).
- To make the ricotta (the day before): heat the whole milk (farmhouse if possible), garlic, thyme and rosemary to 89°C, then add the lemon juice. Whisk and drain in a cloth using a colander. Set aside in the fridge for a few hours. Add olive oil, salt and pepper.
- Prepare the tomatoes: blanch the cherry tomatoes in a small volume of lightly salted water. Peel the tomatoes, keeping the skins on, then pack them without overlapping them too much. Keep the cooking water.
- To make the jelly, infuse the kombu with the tomato skins and basil stems in 50 cl of tomato cooking water, covered, for at least 1 hr. Strain through cheesecloth and mix with the fermented tomato water and gelatine. Set aside in the fridge.
- Prepare the vinaigrette: using a whisk, whisk together the strong mustard, fermented strawberry juice, pepper and olive oil.
- Arrange the ricotta in a soup plate, followed by the tomatoes, fleur de sel and a few pieces of jelly. Add the halved or quartered berries, generously drizzled with vinaigrette. Garnish with basil leaves and hemp seeds.
Further information
- Armada, 16 rue du Bœuf, 69005 Lyon 5
- 11/20 in the Livre des 109
- Read Gault&Millau's review of Armada
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