Wash the tomatoes, remove the stem and cut into quarters.

Wash and halve the cherry tomatoes.

Put all the tomatoes in a processor and puree with the basil sprigs, salt, sugar and garlic.

Place some muslin in a tall bowl and pour the tomato puree in.

Tie the corners of the muslin and hang from a wooden spoon over the bowl to allow the liquid to drain out.

Leave in the fridge for 12 hours.

Wash the lemons in hot water, pat dry and wrap individually in one layer of aluminum foil.

Remove the lemons from the oven and let them rest for 15 minutes in the tin foil.

Then carefully peel the lemons, remove any pith from the skin and finely dice the skin.

Remove the white pith and dice the flesh. Make sure that no pith is used (it is bitter).

Add the lemon peel and the flesh into a pot and stir.

Fold together the agar-agar and the sugar mix.

Fold the agar-agar and sugar into the lemon mix.

Boil the mixture while stirring, then remove the pot from the heat.

Add the mixture into a blender jug and let it cool.

Add olive oil and freshly squeezed lemon juice and puree.

Brush the silicone negative molds with some black liquid food coloring and dust with a little silver powder. The print is to represent an image of real sardine fillets.

Put the molds aside.

Put the lemon puree and tomato water in a bowl, stir together.

Soak the gelatine leaves in cold water for a few minutes, then squeeze out the excess water.

Add the gelatine to the freshly squeezed lemon and lime juice and warm to dissolve.

Fold the gelatine mixture through the lemon tomato water.

Fold in the freshly grated lime zest.

Then fold in the whipped cream and refine the lemon mousse with lemon olive oil.

Pour the lemon mousse into the prepared silicone negative molds and freeze at least 4 hours.

Bring plenty of water in a pot to boil.

Blanch the tomatoes in the boiling water, then plunge into iced water, peel and cut into quarters.

Remove the tomato stalk and the seeds.

Place the tomato quarters side by side in a baking dish and sprinkle with salt.

Sprinkle the tomato quarters with a little icing sugar and drizzle with a little olive oil.

Add the thyme and rosemary sprigs to the tomato quarters.

Remove the baking dish from the oven and leave to cool.

Finely chop the tomato quarters, season with salt and powdered sugar and marinate with olive oil.

Heat the olive oil in a saucepan, add the scallops and cook until the liquid has evaporated.

Add the cuttlefish strips to cook.

Add 1 pinch of salt, and the rosemary and thyme and cook briefly.

Then add the butter and fry until until the butter is beurre noisette.

Remove the pan from the heat, add the garlic and let it stand for 10 minutes.

Pass the scallop butter through a fine sieve and let cool.

Then season with fish sauce, ponzu sauce and the Piment d’Espelette.

Season the scallops with butter, Maldon sea salt, a little soy sauce and some freshly grated lime zest.

Leave the scallop butter to cool in the fridge, stir it frequently while it is cooling until the scallop butter takes on a mayonnaise-like consistency.

Put the scallop butter into a piping bag with a small plain nozzle and refrigerate until needed.

Remove from the oven and let cool.

Dice the scallop meat very finely (brunoise).

Mix with the olive oil, the dashi vinegar and the finely chopped chives.

Season the scallop tartare with Maldon sea salt and the light soy sauce and serve immediately.

Place 4 small plates on 4 flat dinner plates.

Place 1 line of marinated oven roasted tomatoes centered on the small plate.

Remove the frozen lemon mousse from the sardine fillet shaped silicone negative molds.

Place on the line of roasted tomato and allow to thaw.

On each cracker, place alternately the scallop tartare and piped scallop butter along the cracker.

Then garnish with some chive blossoms.

Place each scallop cracker on the large plates.

Place the anchovy fillet strips, some pine nuts and a few basil leaves on the lemon mousse to garnish.

Finally, pour 2 tablespoons olive oil around the lemon mousse.