TARTAR
4 n°2 oysters from Camargue
320 gr organic bull
20 gr diced radishes
Chopped tarragon
Bonito vinegar
Olive from La Vallée des Baux, La Cravenco
Camargue flower of salt
BROCOLI PURÉE
200 gr broccoli heads
Olive oil from La Vallée des Baux
Wasabi
Salt
BONITO DRESSING
15 cl reduced roast poultry jus
Bonite vinegard
Olive oil from La Vallée des Baux
FINISHING & PLATING
20 gr diced red onions
12 halves of capers with queue
Onion pickles
Radish chips
Microgreens
TARTAR
Open and poach the oysters lightly in their juice, remove in the cold.
In a mixing bowl, season the tartare with diced radishes, chopped shallot, Worcestershire sauce, tabasco, olive oil, soy sauce, chopped tarragon, bonito vinegar, of salt and a turn of the pepper mill.
BROCOLI PURÉE
Blanch then cool the broccoli, mix and whip with olive oil from the Vallée des Baux, season with salt and Wasabi.
VINAIGRETTE DE BONITE
Heat the roast juice, add the bonito vinegar to acidulate then slice with olive oil.
Reserve at room temperature.
FINISHING & PLATING
In the middle of a flat plate, circle the already seasoned tartare and finish the dressing by placing a few dots of cold broccoli puree then the various raw and cooked condiments (red onion, capers, onion pickles, radish shavings, micro sprouts ).
Pour the vinaigrette over the tartare at the last moment.
A recipe to discover in the restaurant La Cabro d'Or de Baumanière
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