Difficulty:[usr 2]
Prepare the brandade, pesto and tomato coulis, stuff the pimientos with the brandade.
Fry them in olive oil.
Sprinkle the grated sheep cheese over the pimientos then pass them through a salamander or in the oven.
Form a circle on the bottom of the plate with the tomato sauce whipped with butter, streak around the pesto.
Arrange three pimientos per person, (see four if they are small) pointing down the plate, form flower stalks with the chive stalks, form the leaves with the basil (or bay) leaves, at the base between the two bay leaves, place a small dome of diced tomatoes.
L plate must represent three red tulips (or four)
A variant
Chef Hubert's creation
