Recipe: Rosace of raspberry melon tartare

1 Peel your melon with a sharp knife turning around it (peel to the flesh)

2 Then starting from the "bottom" of the melon using a vegetable peeler, turn around as you would for tomatoes, you should thus make 4 rosaces, with the remaining flesh make small balls with a "parisian" spoon and cut the rest into shavings then place on a small plate.

3 In a bowl, crush with a fork your just rinsed raspberries, add the finely chopped shallots, half of the finely chopped chives, the vinegar, salt and pepper with the mill then incorporate the olive oil.
Plating:
On very cold plates arrange your rosaces then fill the "hollows" with your melon tartare, arrange harmoniously melon balls raspberries and sprigs of chives.
Serve this fresh and original recipe with a Bandol rosé for example
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