Soak the open hearts in cold water for 20 minutes to clean completely any remaining blood. Trim the fat off, cut into 1-inch dice, removing all non-edible parts. Dice the bacon in the same way, put the bacon dice into boiling water for 5 to 8 minutes. Wipe the bacon and the heart, put into a bowl, salt, pepper, flavor with the chosen herb, sprinkle with oil, marinate for 30 minutes. Meanwhile, skin the small onions, boil for 3 minutes. Skewer, alternating the ingredients. Grill or broil under the grill. Serve with French fries and Provence tomatoes.
