Recipe of the Chef Grégory Corman
Plain goat’s cheese spread 140 g
Small tomatoes 4
Fresh herbs To taste
Freshly ground pepper To taste
Pink peppercorns To taste
Saffron To taste
Wash and slice the tomatoes (1-2 cm thick).
Using a piping bag, "assemble" the millefeuille, alternating tomatoes and goat’s cheese.
Season generously with pepper and add a few sprigs of herbs, peppercorns and saffron as desired. Serve chilled with a few slices of toast.