Veal tartar

3/25/25, 8:00 AM

Chef Wilfried Romain's tartare recipe calls for veal, chimichurri sauce and homemade pecorino shortbread.

This recipe from Wilfried Romain, chef at Lava restaurant in Paris5e, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 6

Preparation time: 20 min

Cooking time: 30 min

Rest: 1 h

Ingredients for Wilfried Romain 's veal tartare

400 g Axuria veal tenderloin

100 g raw cream

Voatsiperifery pepper

50 g aged pecorino pepper

For the chimichurri sauce

½ bunch parsley

½ bunch coriander

30 g dried oregano

30 g red onion

5 g Espelette pepper

2 cloves garlic

1 lime

3 tbsp. rapeseed oil

2 tbsp. sherry vinegar

For the pecorino shortbread

50 g butter

50 g flour

50 g grated pecorino cheese

1 egg

Steps for Wilfried Romain 's veal tartare

Pecorino shortbread:

- Prepare a pecorino shortbread dough by mixing all the ingredients with a mixer or by hand. Leave to rest for 1 h in the fridge.

- Roll out the dough thinly on baking paper. Cut into disks with a cookie cutter andbake at 160°Cfor approx. 30 min.

Chimichurrisauce : Place all ingredients in a blender and blend for no more than 20 seconds. Refrigerate the sauce.

Veal quasi: Prepare and cut the veal quasi into 3 mm cubes . Season the tartare with chimichurri sauce and voatsiperifery pepper .

Presentation: Place a small amount of crème crue in the middle of the plate, and place a piece of pecorino shortbread on top. Cover with the seasoned tartar, and grate a little pecorino over it. You can add a few fresh seasonal herbs or a crisp brick leaf tuile.

Has this recipe inspired you to discover Wilfried Romain's cuisine ? Read the Gault&Millau review of Lava.

These recipes might interest you

Easy

Cod meunière, soubise and kasha stew

Instead of sole, chefs Valentin Vasseur & Léo Barbenson use cod and accompany it with a stew of kasha, toasted buckwheat seeds.

Read

Easy

Benjamin Chrétien Pear Caramel Soufflé

Read

Easy

The Trébons onion

Chef Guillaume Chatillon (Freya in Biarritz) shows you how to cook the Trébons onion, a sweet onion from Bigorre, for a starter that will impress your guests.

Read

Intermediate

Pollack, Roscoff onion texture & walnuts

Winner of the Cuisine de la mer, des lacs et rivières Île-de-France 2024 trophy, chef Jérôme Laurent naturally proposes a fish recipe accompanied by onions.

More information

Chef Jérôme LAURENT

Restaurant Empreinte
75002 PARIS

Intermediate

Anthony Gerbeau's candied watermelon and lacquered mackerel

Anthony Gerbeau, chef at L'Artimon restaurant (2 toques), combines watermelon and mackerel in a daring recipe, enhanced by a beet vinaigrette and obione shortbread.

Read

Easy

Red tuna vitello tonnato style

Chef Gauthier Delbé highlights our coasts' bluefin tuna in a recipe for vitello tonnato, a dish to be found at the Beau Boucot restaurant in Tharon-Plage.

Read