A couture carpaccio, pimped with Tête de Moine cheese, radish and raspberry. A light paradise !
For 4 persons
Preparation : 15 min
Cooking : 3 min
Order from your favourite butcher a carpaccio of beef for 4 persons.
Prepare the vinaigrette. Peel the orange and the lemon, set aside the quarters. Squeeze the grapefruit to extract the juice. Boil the honey for 3 minutes in a pot with the grapefruit juice, complete with the vinegar. Remove the pot from the flame, add the oil, whipping briskly. Set aside.
Spread the thin slices of beef on a dish (without any overlapping).
Once cooled down, pour the citrus vinaigrette on the meat.
Add the pink radishes cut finely with a mandolin, as well as the fresh raspberries, and the edible flowers.
To finish, place the generous rosettes of Tête de Moine AOP cheese.
Also discover the veal carpaccio of summer and the carpaccio of chorizo and banana.