Veal and Oyster Tartare




  • 200g veal rump
  • 6 live flat oysters
  • 1 egg yolk
  • touch of soy to season
  • small drop of sesame oil
  • 1 Tbsp finely sliced fresh chives


Clean and finely dice the veal rump. Store in a clean bowl, well chilled over ice.

Shuck and finely chop the oysters, reserving the juices.

Mix in the chopped oyster meat, a little juice and the remaining ingredients, to taste.

Serve with fried fat chips or crisp croutons.