Rub the pieces of rabbit with sea salt and rest for an hour and a half.
Heat olive oil in a roasting pan, put the pieces of meat together with rosemary and peeled garlic cloves, cover. Put the roaster in the preheated oven (95 °C) and cook the meat for 45 minutes.
Remove the pieces of meat and garlic from the roaster and keep warm.
Blanch the potatoes and broccoli separately in salted water. Fry the potatoes in the frying oil of the rabbit for a quarter of an hour.
Remove the skin and seeds from the tomatoes, cut the flesh into strips and sauté briefly in the olive oil.
Arrange the pieces of rabbit with the garlic, potatoes and broccoli roses, spread the tomato strips evenly over the meat and sprinkle with a little sea salt.