Boil the eggs for 5 minutes and place them in ice water.

Cut the potatoes into small cubes and cover them with half milk and half water. Cook for 15 minutes until they are soft, then mash them with the cooking water.

Weigh 120g of cream and bring to a boil. Turn off the heat and add 60g of parmesan, whisk until smooth.

Caramelize the onion without sugar and place a bit at the bottom of ramekins, add an egg, mashed potatoes, and parmesan cream. Grill for a few minutes before serving.

Cut the tomatoes into regular cubes and cook with salt for 25 minutes over medium heat. Add finely chopped red onion to sweeten naturally.

Cook the risotto rice and mix with the tomatoes. Finish each plate with remaining parmesan cream, olive oil, fleur de sel, and pepper. Garnish with fresh herbs.

Freeze the bananas in pieces. Make caramel with 60g of sugar and 20g of water, let it harden on a baking sheet. Blend with peanuts and a bit of water to make caramel, keeping some peanuts for garnish.

Slice the baguette into 4 pieces and soak in milk. Cook like French toast. Blend the frozen bananas and assemble on the French toast.