Ingredients for the bread salad

  • 250g of brown bread
  • 25ml of oil
  • 1 clove of garlic
  • 1 sprig of thyme

Preparing the bread salad

Head the oil in a pan then flavour with the garlic and thyme. Add the brown bread and fry until golden yellow.

Ingredients for the sun-dried tomatoes

  • 1 tomato
  • ½ clove of garlic
  • 1 tablespoon of olive oil
  • Basil
  • Fleur de Sel, pepper
  • Some icing sugar

Preparing the sun-dried tomatoes

Blanch the tomatoes, peel them and cut into quarters. Remove the seeds and lay the tomato fillets on a steel tray. Season with the Fleur de Sel, garlic, basil and pepper. Sprinkle with olive oil and either leave in the sun or dry in the oven for around 1.5 to 2 hours at 80 °C.

Ingredients for the fennel salad

  • 50g of fennel
  • 10ml of Balsamic vinegar
  • Salt, pepper
  • 1 pinch of icing sugar
  • Fennel greens (from a bulb)

Preparing the fennel salad

Slice the fennel finely using a kitchen machine. Salt and leave to flavour for around 5 minutes, then season with icing sugar, vinegar and salt. Chop the fennel greens finely and add in.

Ingredients for the braised fennel

  • 1 fennel bulb
  • 1 shallot
  • 40ml of Noilly Prat
  • 5ml of white Balsamic vinegar
  • 10g of sugar
  • 2 sprigs of thyme

Preparing the braised fennel

Quarter the fennel. Heat the Noilly Prat, vinegar, sugar and thyme in a pan, leave to reduce then cool into the fridge. Vacuum pack the fennel pieces to 100 % then steam for 45 minutes at 90 °C.

Ingredients for the marinated melon

  • 50g of galia melon
  • 5ml of gin
  • 1 pinch of icing sugar
  • Melon syrup

Preparing the marinated melon

Slice the melon as desired. Add the gin and icing sugar to the melon syrup and marinate the melon slices with it. Leave in the fridge for 1 hour.

Cooking level for the dried tomatoes

With Preheat
1.5–2 hours | Hot Air setting at 80 °C

Cooking level for the braised fennel

With Preheat
45 minutes | Steam setting at 90 °C