Preparation
Burn the red pepper, then peel, cut into julienne and marinate in olive oil with a crushed garlic clove and a sprig of thyme.
Cut the heart of the celery branch length-wise, let it soak in water.
Shell the beans and coat them with olive oil.
Peel the cucumber and cut it in small diamant, sprinkle with salt and drain.
Turn the artichoke, cut in half, sliced and canned in lemon water.
Cut the spring onions in half.
Cut radishes into slices.
Sort and wash the mesclun.
Cut the tomatoes in half.
Cook eggs for 10 minutes in boiling water.
Cook the tuna a la plancha.
Fry half of the artichokes and spring onion at 170 degrees Celsius. Reserve the other half.
Season all ingredients with vinaigrette.
Make the baguette croutons with garlic and olive oil and spread with tapenade.

Prepare the vinaigrette
Mix all the liquid together with honey, add lime zest, salt and pepper.

Anchoiade
Blend all the ingredients together until it’s a puree. Make the baguette croutons with garlic and olive oil and spread with Anchoiade.

The Art of Food