Provence has the most sunshine in France which is probably why the tomatoes here are so abundant and fragrant. When I dined at Christian Etienne, a Michelin-starred restaurant in Avignon, I was excited to see a 7-course tomato menu.
Unfortunately, in my excitement, I failed to photograph the first course, a ceviche of smoked mackerel with a Black Russian tomato sauce and puffed corn. Delicious!
Next, a trio of tartare of tomatoes with basil. The yellow one made with pineapple tomatoes, the red with Beefheart tomatoes and the green with Green Zebra tomatoes. Amazing flavour.
The third course was a wonderfully prepared fillet of red mullet over an olive and coconut brandade, with cream of salted garlic, tomato foam and cherry tomatoes. I suspect the garnish might have been sprouted black onion seeds.
Next, what was called a tomalafel. This was a wonderfully crisp tomato felafel served with a sauce of olive oil, lemon and fresh mint and yes, tomatoes!
The meat course was a perfectly cooked cutlet of local lamb with an amazing jus. It was served on a tomato concasse and with an eggplant caviar and parmesan crumble.
The sixth course which (in my haste) I once again failed to photograph, was a lovely fresh chèvre (goats cheese) from the Drôme region, served with chives and Andes Horn tomato crackers.
And finally, dessert. A Pomme d’Amour (Love Apple) cooked in sugar syrup and served on a pistachio mousse with crispy puffed rice and a tomato coulis accompanied by a Marmande tomato sorbet and caramelised pistachios.
michelle picker cooks 
you have definitely chosen the right job…looks delicious.