Veal and oyster tartare

1/29/25, 8:00 AM

This land-sea recipe combining veal and oysters with an iodized mayonnaise is the brainchild of chef Alexandre Bressoles.

This recipe by Alexandre Bressolesis taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their own establishments over the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.

Serves 4
Preparation time: 20 min

Ingredients for Alexandre Bressoles ' veal and oyster tartare

For the tartare

500 g veal walnuts
8 "fine claire n°3" oysters
1 bunch chives

For the iodized mayonnaise

15 cl grapeseed oil
1 eggyolk
1 oyster (with water)
1 tbsp. Savora mustard

For the seasoning

5 tbsp. smoked oil
3 tbsp. Sanbaizudashi vinegar
½ tsp. Ponzu
2 drops lime juice

For the finishing touches

1 tbsp. golden sesame seeds
Salt and pepper
Borage (optional )

Steps for Alexandre Bressoles ' veal and oyster tartare

Iodized mayonnaise: In a bowl, blend the egg yolk, mustard, a pinch of salt and the oyster (with its water) using an immersion blender. Gradually add the oil until you obtain a smooth, emulsified mayonnaise. Set aside.
Vinaigrette: Mix the 4 seasoning ingredients and a pinch of salt in a bowl with an immersion blender.
Tartare: Open the oysters and keep the shells for dressing. Remove the flesh and set aside in its filtered water. Chop the chives. Finely chop the meat and oysters.
Finishing and garnishing: Mix the meat, oysters and chives in a salad bowl . Add vinaigrette to taste and season with salt and pepper. Place the mixture in the washed oyster shells . Drizzle 5 to 7 dots of mayonnaise over the tartare, add golden sesame seeds and, if possible, borage.

This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.

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