Step 1

Hull the strawberries.

Step 2

Chop the basil leaves and place in a blender with the powdered sugar.

Add the water and blend again.

Step 3

Mix the basil sugar with the hulled strawberries, then add the Joseph Perrier champagne.

Add the lemon zest and juice, then blend again.

Step 4

Add a few ice cubes to a cocktail shaker and stir in the strawberries, champagne and basil sugar.

Shake, strain and pour into a glass.

Step 5

Add a little more champagne if you wish.

Step 1

Lift the fillet of your fish and cut into small cubes.

Step 2

Add half the lime juice and set aside.

Step 3

Heat the honey over medium heat with the lime zest. Add two pinches of salt, the champagne and the lime zest.

Step 4

Heat the honey over medium heat with the lime zest. Add two pinches of salt, the champagne and the lime zest.

Step 5

Blend 3/4 of the cape gooseberries and add the mixture.

Step 6

Arrange in a bowl or soup plate with a few halved cape gooseberries. Add the onion and Melissa Cress leaves.