Is this my favorite tomato dish? Fine dining tomato & basil dessert amuse!

Hey guys! My greenhouse is absolutely stuffed with tomatoes, so today we’re going to make a delicious tomato dessert amuse. It might sound strange to some, but tomatoes work so well in a dessert! We’re going to make marinated cherry tomatoes with a tomato granite and a beautiful basil oil. All great recipes, so enjoy guys!
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[@chillingFriend]

Jules can you make a video about your own story? How and where you learned fine dining cooking, how you came to making these video etc. Some of your dishes seem definitely adequate for Michelin starred restaurants and are extremely impressive.

[@Mattievdm]

I think he used to work fine dining kitchens before. Librije in the Netherlands I think it was

[@user-eh2hf9uh4m]

Jules Wiringa this is his real name, he was sous chef at a 2 star resto.

[@chillingFriend]

Interesting, thanks!

[@gangeshvarma3758]

I'm curious to understand the creative process of conceiving these recipes! You should do a video about how you develop these ideas and recipes, testing and finalising etc. Thanks for sharing amazing stuff

[@ClihtYeastwood]

A chef developes ideas based on what they’ve learned about cooking techniques, flavour pairings and terroir. You are drawing on years upon years of tutelage, experiences dining out and inspiration from food media.
It’s impossible to simply explain. Having a similar professional background to Jules, I can tell you when I think of a focal point ingredient I inherently know based on the time of year what direction I will go in with flavour pairings. One ingredient will often influence the next in the dish.
Virtually everything has already been done before, so we often try to put a little spin on something whether that is through technique, or something whimsical involving nostalgia, or introducing an ingredient that is well know to chefs of certain backgrounds but not to common home cooks, like seafood with lamb for instance.
Having worked on the coast there was a sheep pasture where they would graze on salt marsh. Because of this natural terroir influence, we paired lamb with shellfish often, specially mussels or cockles etc.
lamb rump with pickled mussels in the jus and a shellfish buerre blanc was tremendous

[@arti9766]

Made this for christmas yesterday, I suggest cutting the salt and sugar amount in half as everyone agreed it was too sweet & salty. In general it did taste reaaallly good :)

[@chillingFriend]

This is really really nice. Please more recipes like that that are sophisticated and simple at the same time, it's so beautiful and impressive!

[@douglasberglow]

The addition in the second half of the video where you explain how you store ingredients and explain everything in more detail is brilliant! Amazing content, love it!

[@Yugnav88]

This would be such a great pallet cleanser. Will definitely try this one at home!

[@archanathapa5371]

It’s incredibly so insane to see tomatoes as a dessert!!!! I so want to try this now! Thank you for coming up with this kind of recipes! I love it,sir!

[@mattia_carciola]

I love unusual tomatoes recipies!

[@jordy46682]

Stunning as always chef! 👌 Can't wait to make this one!

[@Mrs.Jenwagner]

This looks amazing I’m going to try!!!!!

[@FUNKYTravels]

love it! . Thanks for sharing

[@gerainthopkins7576]

great dish thanks for posting

[@karlvaartnou4470]

Really nice dish!

[@crazysapertonight]

I love how his is cooking in white T-shirt) That shows that he is really confident in what he is doing)

[@troyhenrygent]

really cool idea

[@ronbar9793]

genius ❤

[@raziel7148]

looks nice and easy. could i substitute the overripe tomato for a plum tomato?
i would like to see a fine dining dish that incorporates a durian/doerian.

[@zAtt1337]

Hello Jules
How did you film the overhead mounting part? what Tripod/cstand are You using?

[@strounveronique110]

Clair simple et magnifique! Plus qu’à les faire et goûter !
Clear simple and gorgeous! Only have to make it and try

[@OliveOilandGasoline]

I drink a small amount of sushi vinegar at night before I go to bed and again when I wake up in the morning.
😆

[@mimicobb9315]

very nice jules and can i change tomato to any others juice? I don like totato

[@profuniverse326]

What are the specs on the Ginger syrup?

[@MrKev526]

It's that not strange. We made tomato ice cream in a hotel I trained in.

[@nordbik2951]

How meny is this resepice for? :)

[@clasifi1]

Strange....and yet, tomatotes are fruits.

[@hellacooook]

Turmeric fresh or powder with hemp oil mixed with juice or maple syrup helps injuries recovery quickly. With maple tastes like pumpkin. Second is ice therapy, the science is called cold induce vasodilation and lots of militaries and pro atheletes use ice to recover quickly. Last part is tennis and lacrosse balls help injuries to recover bc it’s a massage tool. There’s also massage guns so instead of hiring a massage therapist, those tools can be wherever you are, only issue might be the noise from the massage device, besides that the list here helps longevity from kitchen life. 👍

[@mickaelmtp2397]

Can't wait to try this. Looks very simple yet delicious and fresh. Never thought of using plain cherry tomatoes in a dessert but once again you never fail to surprise us.
Thanks for sharing.
PS: I've sent you a DM yesterday on Insta and would really appreciate if you could have a look.