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  • Menu for 4 persons
  • Preparation time 15 minutes
  • Vegetarian


  • Peel the tomatoes and chop into 1-cm cubes. Put them in a sieve and lightly season with salt to cause them to release their juices.
  • Cut the olives into small cubes and finely chop the basil leaves. Then transfer to a salad bowl. Add the sunflower seeds, oil, balsamic vinegar cream and diced tomatoes. Season with pepper and mix carefully.
  • Put the tomato tartare into 4 chef’s rings placed directly on the plates. Carefully remove the chef’s rings, garnish each tartare with 2 Tête de Moine AOP rosettes and sprinkle paprika on top. Serve immediately.


  • 8 Tête de Moine AOP rosettes
  • 500 g ripe beef tomatoes
  • 8 basil leaves
  • 1 tsp balsamic vinegar cream
  • Fleur de sel and freshly ground pepper
  • 8 pitted black olives
  • 1 tbsp sunflower seeds
  • 1 tsp olive oil
  • ½ tsp paprika

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