Near-veal tartar with smoked ketchup

In his recipe, chef Martin De Los Santos presents his veal tartare in a smoked tapioca tuile and topped with a soy egg yolk.

This recipe by Martin De Los Santos, chef at Tiberi restaurant in Quimper, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves 4
Preparation time: 30 min
Cooking time: 10 min
Resting time: 12 h

Ingredients for thequasi-veal tartare with smoked ketchup

600 g walnuts of quasi-veal
2 large shallots
6-7 medium gherkins

For the smoked ketchup

200 g ketchup
1 tbsp. Vera pepper
40 g sweet soy sauce
18 g salted soy sauce
4 cl ponzu sauce

For the marinated egg yolk

4 egg yolks
15 cl salted soy sauce
5 cl sweet soy sauce
5 cl rice vinegar

For the smoked tapioca tuile

1 sachet Japanese pearls
1 tbsp. smoked ketchup
Rosemar y

Steps for the quasi-veal tartare with smoked ketchup

Smoked ketchup (the day before): mix ketchup, hot pepper, soy and ponzu sauces.
Marinated egg yolk (the day before): marinate the egg yolks in the soy sauce and rice vinegar mixture. Strain on contact and store in a cool place.
Smoked tapioca tuile (day before): cook a bag of Japanese pearls according to package directions. Strain well with a spatula. Then mix in 1 tablespoon smoked ketchup and a bunch of chopped rosemary. Stretch the mixture out on a baking tray covered with baking paper, and leave to dry overnight.
On the big day, cut into coarse pieces and fry in a conventional oil bath until the tile blows.
Finishing: finely chop the shallots and gherkins. Use a knife to coarsely slice the fresh veal quarters. Mix 150 g of meat per person with 1 tablespoon of smoked ketchup and a teaspoon of shallots and gherkins.
Garnish: place a marinated egg yolk on top of the tartare and a piece of tile (which can also serve as a receptacle for the tartare, as shown in the photo). Add pepper to taste (be careful with the salt, as the soybeans already add some to the preparation). Garnish with finely chopped fresh spring onions. You can serve the tartare with fresh sweet potato fries.

Forfurther information, contact

Tiberi, 9 boulevard Amiral de Kerguélen, 29000 Quimper
12/20 in the Livre des 109
Read Gault&Millau's review of Tiberi

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