Preparation

1. Preheat oven to 375°F / 190°C. Place the 9-grain bread in the freezer for 30 to 45 minutes so that it is easier to slice thinly.
2. Score an X on the bottom of each tomato.
3. Plunge them into a pot of boiling water for 20 to 30 seconds, then submerge in ice water to cool, and carefully remove the skins. Drain the tomatoes, put them in a container, drizzle with olive oil and add the herbs. Pepper them and set aside in the fridge.
4. Sweat the leek for 15 minutes in an oiled pan over low heat, ensuring that it doesn’t brown. Season and set aside in a container.
5. Cut thin slices of the bread and place them on a baking sheet, drizzle with olive oil, season and pop them in the oven for 8 to 10 minutes.
6. In a bowl, beat the egg yolk and mustard together. Pour a thin steady stream of oil, while continuously and vigorously whisking the ingredients. If the mayonnaise becomes too firm, pour in a spoonful of cold water to thin it. Add the orange zest, yuzu juice and smoked paprika. Season and set aside in the fridge.
7. Place a few small spoonfuls of leek onto each plate. Add a few morsels of lobster, 4 to 5 tomatoes, a few cubes of celeriac and the mayonnaise. Sprinkle with microgreens, crushed bread chips and fleur de sel.

A recipe from MPM, developed in collaboration with Tablée des Chefs.