Seeing red: the humble tomato’s fascinating story, from organic gardens in France and Thailand to Michelin-starred restaurants the world over – and ketchup’s roots as a fish sauce from southern China
Every summer, chef Guillaume Galliot receives a special delivery from 10,000 kilometres away – organically grown tomatoes from his mother Myriam Deschamps’ garden in Tours, in France’s Loire Valley. He takes the juicy, sweet tomatoes and celebrates the fruit at Caprice, the three-Michelin-star French restaurant at the Four Seasons Hong Kong. “When we started nine…
