Grandes Tables Suisses

For the talented Bernadette Lisibach, chef of the Neue Blumenau restaurant in Lömmenschwil, spring tastes like wild garlic and celery. To mark the occasion, she has given the readers of Les Grandes Tables Suisses a fresh and authentic seasonal recipe: Eastern Swiss veal rump steak tartar with wild garlic cream, celery and garden herbs. It’s your turn !

The recipe

Ingredients for 4 people

Veal tartare

240 g veal rump steak, cut into small cubes
30 g shallots, chopped
15 g wild garlic, finely chopped
1 lime, zested
salt, freshly ground white pepper

Bear’s garlic cream

15 g butter
20 g shallots
80 g stock
5 g cornflour
½ leaf gelatine, soak
100 g wild garlic
100 g full cream
80 g fresh cream
100 g celery, cut into thin strips
Juice from the limes
salt, freshly ground white pepper

Topping

10 g lemon curd
Crunchy dark bread cubes
Young wild garlic leaves
Young lamb’s lettuce
Young chervil
Olive oil

Preparation

Season the finely chopped veal rump with the shallots, wild garlic, lime zest, salt and pepper.
Fry the shallots in the butter, deglaze with the stock and thicken with the cold cornflour. Simmer gently.
Add the gelatine and dissolve.
Add the wild garlic and purée the mixture very finely, season to taste.
Keep cold.
Refine with fresh cream.
Marinate the celery stalks cut into thin strips with lime zest, salt and pepper.

Serve

Arrange the wild garlic cream in the middle of the plate.
Place the tartare with the crispy bread in the cream of wild garlic.
Roll up the strips of pickled celery and place next to the tartare.
Garnish with herbs, olive oil and lemon curd.

Enjoy !

All information about the Neue Blumenau can be found on the website: https://www.neueblumenau.ch/

Chef Ambrigio Stefanetti, from Restaurant Vecchia Osteria Seseglio, reveals the secrets of his post-holidays recipe : Poached egg, mushroom broth and caviar.

“After days of feasting, copious lunches and dinners, my favourite time to eat after the Christmas period is through the right balance of leisure, exercise and the preparation of recipes that satisfy our need for a return to nature, simplicity and pampering. Then, I rummage through the fridge and find the ingredients for this simple recipe:

Poached egg, mushroom broth and caviar which, accompanied by a nice loaf of dark bread with seeds, will provide the necessary energy and satisfaction without weighing you down.”