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  • Menu for 4 persons
  • Preparation time 30 minutes
  • Vegetarian


  • Cut the passion fruit in half before scooping out the seeds and juice.
  • Peel all of the other fruit and cut it into 3 to 4-mm thin slices using a mandoline slicer. Use a biscuit cutter with a diameter of 6 cm to cut out discs from the flesh of the fruit.
  • Arrange the fruit discs on the plates in the form of rosettes. Sprinkle with the passion fruit seeds and finely chopped mint.
  • Garnish each plate with 2 Tête de Moine AOP rosettes.


  • 8 Tête de Moine AOP rosettes
  • 1 Victoria pineapple
  • 1 small papaya
  • 4 mint leaves
  • 2 passion fruit
  • 1 mango
  • 2 kiwi fruits

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