Author Topic: Une recette de Cyril Attrazic  (Read 3087 times)

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Offline RawZi

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Une recette de Cyril Attrazic
« on: November 12, 2009, 08:41:22 pm »
Le chef du restaurant Le Camillou, Cyril Attrazic, reviste latradition culinaire de l'Aubrac: Un tartare de boeuf, gelee au macis et emulsion de noix de muscade. Un terrior savamment modernise.
by passiongastronomie

Anyone know French?  What is the wrapper?  Had it been frozen or is it prosciutto?

Might be a good basis for a recipe at a party for entertaining, a date or a potluck.

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Re: Une recette de Cyril Attrazic
« Reply #1 on: November 13, 2009, 03:02:07 am »
Hi RawZi,

It's a traditional tartare recipe from a region named Aubrac (center-south of France where they raise famous cattle).

The minced beef is seasoned with gherkins, shallots, capers, salt and pepper. The wrapper is dried beef, not frozen as far as I know. The jelly is based on a beef broth where nutmeg (thimble rigger's pea ?) shells have soaked in (that's not raw of course)
On top slices of shallots and leaves of dead nettle.

Finally Cyril Attrazic "applies some heat" to the whole thing for a very short time... Well certainly not indispensable and the beef remains most likely quite raw.


« Last Edit: November 13, 2009, 03:08:53 am by alphagruis »

Offline patrick076

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Re: Une recette de Cyril Attrazic
« Reply #2 on: April 21, 2010, 07:57:19 pm »
i have eaten this dish it is really very tasty i like it very much it is traditional dish