Heirloom Tomato

The true framework of summer cooking, the authentic Cœur de Bœuf (beefsteak tomato—fleshy, ribbed, and almost seedless) offers a texture almost reminiscent of meat. It must absolutely never suffer the bite of cold (refrigerator), which permanently freezes its enzymes and destroys its volatile compounds. Cut into thick carpaccios, simply seasoned with fleur de sel (to enhance its flavor via osmotic shock) and an herbaceous olive oil, it is the symbol of raw ingredient transcended by precise seasoning.