Ingredients

For 4

4 plates of Carpaccio
2 tablespoons Fruity olive oil
2 tablespoons pumpkin seed oil
2cl (20g) cider vinegar
1cl (10g) Crème de cassis
Cassis pepper (Burgundy): 4 turns of the mill, coarse setting
1/2 level teaspoon Camargue salt
Four bunches "Versaillaise Blanche" whitecurrants
4 sprigs fresh coriander

Recipe

Lay the carpaccio slices delicately on large plates. Keep cool.
Mix the oils, cider vinegar, crème de cassis and salt in a bowl.
Gently brush this marinade over the carpaccio slices.
Add pepper (2 turns of the mill).
Wash the bunches of whitecurrants and lay them on the meat.
Wash the coriander sprigs and place them on the carpaccio slices.
Serve.

This recipe is one of the most elegant for beef carpaccio, fragrant oils seasoned with finely ground blackcurrant buds. The acidity of white currants sublimates the dish. Fresh coriander finishes it in style.

Hubert - culinary advisor Routhiau Group