1 big Cœur de Bœuf tomato
1 big Pineapple
1 big black tomato from Crima
1 big Green Zebra tomato
Fleur de Sel salt
A chic barbecue by Christopher Hache
The recipe of the Chef at the Crillon for a chic barbecue : multicolored tomato skewers !
Wash the tomatoes and remove the stem.
Peel the tomatoes: in a pot of boiling water, dip the tomatoes during 30 seconds then cool them down in a bowl of cold water. The skin is easily removed.
Cut up the tomatoes into cubes and place them on the skewers alternating the varieties.
Grill them on the barbecue and season with a dash of olive oil, de fleur de sel and a few herbs.
Ideal for a smoked prime rib of beef on the barbecue.
For other culinary tips by Chef Christopher Hache and the recipe for an unmissable mayonnaise, head for the blog.