1. Soak the gelatin sheet in cold water until it is soft.  Remove from the water and squeeze out any excess water.  Whisk into warm Brut Rose until the mixture is smooth and the gelatin is totally dissolved.  Pour into an insert and let set in the fridge.

2. Combine the white wine, white wine vinegar, honey, and salt in a stainless steel bowl and whisk until the ingredients are combined and all the salt is dissolved.  Pour the mixture over the green strawberries and let stand in the fridge for 12 hours.

3. Combine the cold-pressed canola oil and black pepper.  Reserve.

4. In a stainless steel bowl, combine the red wine vinegar, white wine vinegar, minced shallots, and mustard.  Whisk to mix all ingredients together.  Gradually whisk in the grapeseed oil to form a vinaigrette.  Season with salt to taste.

5. On a round plate, place a tablespoon of the crème fraiche in the centre of the plate and spread it around in a circular pattern using the back of a spoon.  Dress the strawberries in shallot vinaigrette and season with salt, then spread them around the plate.  Remove the green strawberries from the pickling liquid and spread them around the plate also.  Remove the Brut Rose jelly from the fridge and coarsely chop it, then place 3 small piles of it on the plate beside a few of the strawberries.  Using a vegetable peeler, shave a few pieces of the Alpindon for each dish and place it on a few of the strawberries.  Sparingly drizzle the entire dish with the black pepper and garnish with the micro-basil.