Veal tartare, oyster, oyster dressing


(for 4 portions)

  • 4 flat oysters
  • 100 grams of veal
  • 1 tray of Kyona Mustard Cress
  • 1 tablespoon of sushi vinegar
  • 1 tablespoon of crème fraîche
  • 3 tablespoons of Oyster Leaves oil
  • 4 handfuls of seaweed


  • Finely chop the veal into tartare with a sharp knife, chop a half cup of cress and mix this together with the tartare and a tablespoon of oil.
  • Open the oyster, keep the oyster and the liquid separately and clean the inside of the bottom of the oyster shell.
  • Using a whisk, stir the creme fraiche, the liquid from the oyster and the sushi vinegar into a smooth dressing.
  • Place the tartare in the oyster shell by means of a small skewer, place the oyster on top and stick 2 sprigs of cress on top. Pour the dressing and a few drops of the Oyster Leaves oil around the cress with a tablespoon. 
  • Wash the seaweed, pat it dry and place it in a deep plate, place the oyster shell with the dish on top.
  • The Kyona Mustard Cress gives this dish a nice spicy note with high decorative value both in and on the dish.

Recipe: Eric Miete

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