Here is the recipe for the stuffed tomato from the starred chef of Sainte-Maxime, Geoffrey Poësson

A beautiful gastronomic address where chef Geoffrey Poësson officiates with passion. And this, since 2006. Crowned with a Michelin star in 2010, the establishment offers a cuisine rooted in the region. “But without necessarily making Provencal cuisine”, warns the forties. His passion is to promote local products. Vegetables from Grimaud, fish and shellfish from local fishing…

Originally from Seine-et-Marne, the chef says: “Already small, I cooked with my mom. The ratatouille, the quiche… Then with my brother, we always asked my father to take us to Paul Bajade, to the Holm oaks.

His career began at Mougins millalongside Roger Vergé, continues at Union League Cafe, in New Haven, in the United States, then in the pastry Canet in Monaco, at the restaurant The Mulberry in Sainte-Maxime…

Today, behind the stoves of Star anise, Geoffrey Poësson especially likes to cook vegetables. “All kinds of vegetables!”

As we can see, moreover, with this stuffed tomato recipe and its velouté.

Badian. 6, rue Fernand Bessy, in Sainte-Maxime. Such. 04.94.06.53.93. www.restaurant-la-badiane.fr

Recipe

Ingredients for 4 people Stuffed tomato:

2 large beefsteak tomatoes; 1 pineapple tomato; 1 Green Zebra tomato; 1 black Crimean tomato; 1 Bern rose tomato; 1 bunch of basil; 1 spring onion; 10 anchovy fillets.

Santo Maimo tomato velouté

Tomato trimming; 1 tablespoon of olive oil; ½ tablespoon of tomato vinegar; ½ tablespoon of nuoc-mâm; ½ tablespoon of yuzu juice; ¼ tablespoon apple cider vinegar; 1 sprig of marjoram; 1 sprig of basil; 1 glass of spring onions; ½ garlic clove; ¼ tablespoon of anchovy oil; salt; Espelette pepper.

Make the tomatoes the day before

Cut the beefsteak tomatoes at the level of the peduncle and hollow them out using a cookie cutter (or a spoon). Set the tomato interiors aside. Slice all the other tomatoes half a centimeter thick and set aside on a plate. Keep aside all trimmings. Chop the spring onion and thin the basil leaves. Cut the anchovies into small pieces. Season the inside of the beef hearts and the slices. Assemble: in the large beefsteak tomatoes, place the tomato slices, alternating colors and herbs (anchovies, basil, spring onion). Place the stuffed tomatoes in the fridge.

Prepare the soup

Put all the ingredients in a blender. Blend until smooth. Strain the velouté through a sieve. Adjust the seasoning then set aside in the cold. Pour the velouté over the stuffed tomato.

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