Ingredients:

• 10 red cherry tomatoes
• 10 yellow cherry tomatoes
• 1 “Deo Gracias” (ewe cheese of Charlevoix)
• Smoked sea salt
• Fresh basil
• 250 ml water
• 2 sheets of gelatine
• ¼ pastille of vitamin C
• 2 creamer bulbs
• 60 ml extra virgin olive oil
• 125 g baked ''Yukon Gold'' potatoes
• 2 white of eggs
• 15 ml melted butter
• 45 g espelette pepper
• 42 g floor

Method:

• Yukon Gold chips:
  - Mash the baked potatoes in a food processor and add the white of egg, the melted butter and floor.
  - Roll out that on a plate with greaseproof paper, sprinkle with espelette pepper and cook at 350C (165F) during 5 minutes.
  
• Salad:
  - Blanch the tomatoes et refresh in cold water with ice.
  Slice the cheese in 4.
  
  Basil infusion :
  - Prepare by infusion the basil and vitamin C in the boiled water.
  - Leave the gelatine swell and add in the infusion.
  - Put this infusion in the whipper and add 2 creamer bulbs.

Presentation:

• In a big plate, put down 5 cherry tomatoes and sprinkle with smoked sea salt. In the center, put down 1 slice of cheese. Make an incision in this slice and put on 1 ''Yukon gold'' potato ship. Make a rosette with the whipper of infusion and add fresh basil on the top.

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