Recipes

In just a few minutes you can rustle up one of our simple and subtle recipes. Take a look at our exceptional recipes, put together by top chefs.


les toques blanches lyonnaises Collège culinaire de France

Recipes


Check out our hints and tips, recipes and chefs’ recipes.


Our hints and tips

Tickle your taste buds with just a few minutes’ preparation

Our recipes

Recipes with subtle flavours, available for everyone, always.

Chefs’ recipes

Gourmet recipes put together by top chefs.

Chefs’ recipes

Recipe

My tomato and mozzarella salad

My tomato and mozzarella salad
By the chef
Philippe Gauvreau

My tomato and mozzarella salad


Ingredients

  • 1 buffalo mozzarella
  • 2 fully ripe tomatoes
  • 1/8 sprig basil
  • Salt, pepper
  • 100 ml virgin pine nut oil
  • 50 ml balsamic vinegar
  • 20 g rocket
  • 4 parmesan shavings
  • 10 g grated parmesan
  • 10 g pine nuts
  • 10 g Taggiasca olives

Method

  • Blanch the tomatoes so you can peel them.
  • Cut the first in half and the second into quarters.
  • Remove the seeds, then marinate them in an olive oil and balsamic vinegar vinaigrette.
  • Mix the mozzarella with basil that you blanched earlier to form a nice green paste.
  • Pour the contents into a pastry bag.
  • Pipe the mixture onto the tomato and put the blanched quarters back together to make a whole tomato.
  • Blanch the rocket, cool and mix with the grated parmesan, pine nuts and virgin pine nut oil to create a smooth, consistent and flavoursome mixture.
  • Garnish the bottom of the plate with the mixed rocket, position the tomato on top and finish with olives and the parmesan shavings.

Bon appétit!