For the consommé: Mix and then blend all ingredients together into a fine puree. Taste and adjust seasoning if necessary. Hang overnight in a double cheesecloth to extract the clear essence from the pulp.

For the onions: Sauté the shallots and garlic till golden brown. Add port and sauterne. Reduce by one third. Add tea bags, tarragon and onions and braise with lid on until cooked, but not too soft. Leave to cool. Then remove the onions from the liquid, core them and remove the skin. Leave them to air-dry for 2 – 3 hours, then scoop out the center to make them hollow.

Season the tomato quarters with sea salt and cracked white pepper. Oven-dry at a low temperature for 3 – 4 hours. Meanwhile, in a pot, cover about 250g of the diced shallots with sherry vinegar and add some brown sugar. Cook and reduce until all liquid has evaporated and the shallots are transparent. Cool and set aside. Once tomatoes are dried, cool and slice thinly, then mix with the cooked shallots, salt, pepper and chopped tarragon. Stuff this mixture into the hollowed onion and set aside.

For the tarts: Cut the pastry sheets into 2-½” rounds. Peel and very thinly slice the apple into the appropriate size to fit onto the tart. Add shavings of parmesan cheese over the apple, season with cracked black pepper and bake in a hot oven.

For the lemon oil: Peel 5 lemons and mix the rinds with the canola oil. Leave to infuse in a warm place for at least 24 hours. Then pass the oil through a fine chinoise and mix with the finely grated zest of the remaining lemons.

For the salad: Toss the frisee with some lemon oil, chopped chives, the remaining brunoise shallots, salt and pepper.

Serving

Re-heat the consommé and onion. Place the onion in the middle of the plate with the warm tart on top and the tossed frisee on top of that. Sprinkle around the julienne of basil and sliced hazelnuts. Pour consommé around and drizzle with some lemon oil. Serve immediately.