Starter | Ile de France Cheese

Ingredients

• Wash the tomatoes and keep the green stalk
• slice the tomatoes horizontally in 8 similar pieces
• Chop the onion and peel the asparagus
• Finely cut the truffle and garlic clove
• Cut a large piece of baking paper, put the Camembert in the middle and crisscross it with a knife to cut the surface
• Fry the onions in the butter in a large skillet over medium heat, stirring occasionally, until the onions are golden brown. Set aside to cool
• In a small pot, combine the cranberries, sugar, honey, pomegranate juice, and orange zest. Simmer over medium
• Soak the sheets of gelatine in cold water
• Cut the Goat cheese into small chunks
• Peel and rinse the beetroots. Dry thoroughly
• Cut a few slices of cucumber and cut the lettuce