Chef Emmanuel’s “Tartar d’Huître Piemontese”

Chef Emmanuel’s “Tartar d’Huître Piemontese”.  Today, we’re excited to share a gem from the kitchen of Chalet Lupo in Megève – a creation by Chef Emmanuel Conte.

Ingredients:

Italian Fassona beef, finely chopped

Fresh oysters Amélie

Egg yolk

Grilled mortadella, finely chopped

Porcini mushrooms, finely chopped and sautéed

Fresh parsley, finely chopped

Timut pepper, ground, to taste

Citrus mayonnaise

Method:

In a bowl, combine the finely chopped Italian Fassona beef with the fresh oysters. The oysters should be shucked and finely chopped to blend seamlessly with the beef.

To this mixture, add the finely chopped grilled mortadella. The smokiness of the grilled mortadella adds a unique depth to the tartare.

Gently fold in the sautéed porcini mushrooms. Their earthy flavor complements the richness of the beef and oysters.

Sprinkle in the fresh parsley for a burst of freshness and color.

Season the tartare with ground Timut pepper. This Nepalese pepper brings a subtle grapefruit-like aroma, adding an exotic twist.

Add an egg yolk. The yolk will add a creamy texture upon mixing.

Serve with a dollop of citrus mayonnaise on top. The mayonnaise, infused with zesty citrus flavors, cuts through the richness of the tartare.

Present the tartare on a chilled plate.

To complement this tartare, we recommend a glass of bold, aged red wine, which stands up to the rich flavors of the dish.

Chef Emmanuel’s Insights:

The key to this dish is the quality of the ingredients, particularly the Fassona beef, known for its tenderness and flavor.

The balance of flavors is key – the citrus mayonnaise and Timut pepper should accentuate, not overpower, the delicate flavors of the beef and oyster tartare.

Enjoying this dish in the serene Alpine setting of Chalet Lupo adds an unforgettable dimension to the dining experience.  Join us in celebrating the culinary artistry of Chef Emmanuel with this “Tartar d’Huitre Piemontese”.  Bon appétit!