Preparation time: 20 minutes the day before, + 30 minutes on the day of serving
Freezing time: 24 hours
Cooking time: 15 minutes

Preparation - the day before

1. Remove the stems from the tomatoes, then immerse them in boiling water for 15 seconds; immediately refresh in cold water and peel.
2. Chop two of the tomatoes into small dice. Set aside in the refrigerator.
3. Seed the other tomatoes and purée them in a blender with 40 ml (3 tbsp.) water to make a coulis.
4. Pour the coulis into a bowl; add the tomato juice, 50 ml (3 tbsp.) olive oil, fleur de sel, white pepper, celery salt and Tabasco to taste: the mixture should be highly seasoned.
5. Put through a fine strainer and place in the freezer for 24 hours, stirring occasionally with a fork in order to form the granita.

Preparation - The day of serving

1. Peel and chop the shallots; cook them with 100 ml (6 tbsp.) dry white wine until the liquid has completed evaporated. Set aside in the refrigerator.
2. Open the oysters; remove them from their shells and set them aside in their liquor.
3. Place the mussels in a sauté pan with 50 ml (3 tbsp.) dry white wine. Cover the pan and set it over high heat to open them.
4. Repeat the process with the clams; remove them as soon as they begin to open - they should be cooked very little. Remove from the shells. Set the mussels and clams aside in their cooking liquid.
5. Open the sea urchins; remove the coral.
6. Wash and dry the chives; chop them; wash and dry the chervil, chop it.
7. Coarsely chop the shellfish, being careful not to cut them too small; add the cooked shallots, chopped herbs, diced tomato and the remaining olive oil and lemon juice to the mixture; season well with salt and pepper.
8. Divide the shellfish tartar into cocktail glasses, place the sea urchin coral on top and cover with the tomato granita. Garnish with fried chive blades.

A white Crozes-Hermitage "Meysonniers", Maison Chapoutier