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Duo of veal/oyster tartare

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Duo of veal/oyster tartare


Discover the steps to create a veal and oyster tartare paired with oyster pepper, a recipe with subtle and refined flavors.



  • Preparation of the veal: Finely chop the veal tenderloin with a knife. Reserve in the fridge.
  • Preparation of the oysters: Open the oysters, remove the flesh and chop it roughly. Save some of their liquid to add to the tartare.
  • Preparation of the condiments: Peel and finely chop the shallot. Chop the capers and gherkins.
  • Preparation of the sauce: In a bowl, mix the egg yolk, mustard, olive oil, chopped parsley, and oyster pepper. Add a pinch of salt.
  • Assembling the tartare: In a mixing bowl, combine the chopped meat with shallot, capers, gherkins, oyster flesh and liquid, and the prepared sauce. Ensure all ingredients are well incorporated.
  • Resting: Let the tartare rest in the refrigerator for about 15 minutes to allow the flavors to meld.
  • Serving: Form portions of tartare using a spoon and place them in oyster shells. Serve with a few arugula leaves for a touch of freshness.

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