For the tartare:

  • 300 g, cleaned with membrane removed veal fillet
  • 1 egg yolk
  • 2 shallots
  • 1 tbsp capers
  • 1 tsp parsley
  • 5 cl olive oil
  • pepper
  • smoked salt
  • 4 half-tsp caviar
  • 4 oysters
  • toasted brioche bread

For the tempura:

  • tempura flour
  • the liquid from the 4 oysters
  • seawater

For the parmesan foam:

  • 125 g milk
  • 125 g cream
  • 250 g Parmesan cheese
  • 50 g egg yolk
  • 0.5 g xanthan gum

For the phyllo dough:

  • phyllo dough
  • tomato powder
30 - 60 minutes
veal fillet
prepare fresh
Culinaire Saissonier


Chop the veal into tartare, add the shallot, capers and parsley and mix well. Mix olive oil, egg yolk, pepper and salt into the tartare and serve on the toasted brioche.

Make a smooth batter from all of the ingredients, dip the oysters in the tempura batter and deep-fry them until crisp. Blend all of the ingredients for the foam until smooth in the thermo blender at 80°C (176°F), allow to cool, fill one siphon and aerate with one cartridge. Cut out the phyllo dough using a round cutter, bake in a 180°C (356°F) oven and then sprinkle with tomato powder.

Place the phyllo on the tartare, place one oyster and caviar on the tartare and add a squirt of foam.

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