Aromatic veal tartare with breadcrumbs

0 - 30 minutes
veal from the rump
Culinaire Saisonnier


Use a knife to finely chop the meat carefully without damaging it, then season with the mustard, oil, shallot, salt and pepper and place into a round tin.

Sprinkle the tartare with the breadcrumbs and the aromatics, and then grate the veal ham over the top.


  • veal from the rump
  • Wostyn mustard
  • canola oil
  • raw shallot (chopped)
  • salt
  • pepper
  • smoked toasted breadcrumbs
  • dried aromatics
  • depending on the season including pickles and flavoured onions
  • smoked pickled and dried veal ham

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