Celebrate Bastille Day with a French-inspired feast

1. Rinse the tomatoes, poach them and peel them.

2. Salt them and add olive oil.

3. Add sherry vinegar, and let them marinate for one hour.

4. Pick the lemon thyme leaves and pickled red onions (can also be pre-pickled red onions)

Presentation:

1. Arrange tomatoes in a bowl.

2. Add fromage blanc in the plate, then arrange the tomatoes interlacing.

3. Sprinkle the tomato with lemon thyme, pickled onions and nasturtiums flowers.

4. Finish with a sea salt.

Ice cream preparation:

1. Clean cherries, remove pits and slice in halves.

2. In a bowl, macerate the cherries for 6 hours with the cherry liquor and 25 g of sugar. Strain after 6 hours into separate container.

3. Mix the rest of the sugar, coconut milk, almond milk, vanilla and coconut with the cherries. Chill in fridge for 4 hours.

4. Pour the mixture into an ice cream maker and churn according to the manufacturer' s instructions.

Oat preparation:

1. Toast oats for 10 minutes at 350 degrees in oven. Shuffle occasionally to ensure even toasting.

Basil preparation:

1. Use fresh basil leaves

2. Fry leaves at 350 degrees in oil

3. Dry leaves and crumble them

Chocolate branches preparation:

1. Temper the chocolate

2. Transfer into a pastry bag

3. Squeeze the chocolate in ice cold water and form branches.

4. Remove from water and chill in freezer

Presentation:

1. Scoop ice cream into a bowl.

2. Garnish with oats, basil and chocolate branches

1. To create the gin, mortar and pestle herbs then steep in sake with lemon peel for 24 hours.

2. Strain herbs from the liquid.

3. Place all ingredients (except champagne) in an ISI soda siphon, outfitted with a soda cartridge.

4. Spray "foam" over champagne