Veal Tartare by Chef Romain Barthe from Auberge de Clochemerle

Directions

1. 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.
2. 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.
3. 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.
4. 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.