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Prep time
20 minutes
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Cook time
10 minutes
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Serves
1
Author Notes
Simple yet gourmet, Chef Romain Barthe's veal tartare from Auberge de Clochemerle is an explosion of flavors, perfect for summer dining. —damianotrulli
Ingredients
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100g (3.5 oz) veal fillet
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1 tsp (5g) hazelnut oil
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Salt and pepper, to taste
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1 tsp (5g) toasted, crushed hazelnuts
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1 egg
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Grape must mustard
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Vinegar-marinated raisins
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Dried edible flowers
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Bread tuile
Directions
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Veal Tartare:
Dice the veal fillet into small cubes (brunoise).
In a bowl, season the diced veal with hazelnut oil, salt, pepper, and toasted hazelnuts. Mix gently and set aside.
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Egg:
Boil the egg until hard-cooked (about 10 minutes). Let it cool.
Cut the egg in half, separate the yolk and white.
Crumble the yolk and egg white separately, and set aside.
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Assembly:
On the bread tuile, begin layering the ingredients:
First, spread a thin layer of grape must mustard.
Add the seasoned veal tartare.
Top with marinated raisins.
Sprinkle the crumbled egg yolk and white.
Garnish with dried edible flowers for a decorative and flavorful finish.
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Serve immediately and enjoy this elegant, refreshing dish, which brings together the richness of veal, the crunch of hazelnuts, and the sweetness of raisins with the tangy grape must mustard.
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