Passard's tomate confite aux douze saveurs

[Eastgate]

Alain Passard served -- maybe he still serves -- a dessert at Arpege called "tomate confite aux douze saveurs" -- tomatoes braised in caramel and stuffed with fresh fruit and spices.

I've been playing with the idea, which can be very tasty indeed! But is the original dish served hot? Or cold?

[Broken English]

I think Mark Best (Marque) had this on his menu at one stage (he also has the Arpege egg at various times). I never had it, but I'm pretty sure it's served hot.

In The Man Who Ate the World, Jay Rayner describes the Arpege dish briefly as 'cooked tableside in a bubbling sweet sour caramel', so again, I'd imagine it's hot.

[theabroma]

Think about this a moment: cold caramel? only with titanium jaw implants.

[AEK]

warm. they heat it tableside at the restaurant. there is also a recipe in the book Haute Cuisine Paris.

Edited August 31, 2011 by AEK (log)