• 1. Sauté the ratatouille and reserve.
• 2. Slice the baguette and lay the slices on a sheet pan.
• 3. Top each bread slice with the ratatouille.
• 4. On top of the ratatouille add 2 slices of goat cheese.
• 5. Bake for few minutes until the goat cheese soften.
• 6. Decorate with a slice of roasted tomatoes and thyme flower.
• 7. Finish with few drops of olive oil.

Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, Ravioles du Royans Verrines