Chef Nicolas Reynard: Avocado, mango and pomelo tartare

1. Place the gelatine leaf in a bowl of ice water for 4 minutes.

2. Blend the ripe mango with little water until smooth texture. Transfer in a pan and bring to a boil. Add the gelatine leaf drained. Put in a tray or baking sheet and store in the fridge for 12 hours,

3. Dice the avocado and toss with olive oil, lemon juice and chives. Add salt.

4. Arrange pomelo segments on a plate. Remove the mango jelly from the fridge and cut into small cubes. Add tomatoes. Finally spread black olive paste on a toasted slice of baguette.

Nicolas Reynard is the executive chef of L’Absinthe.

Photo credit: Absinthe