Cervena Tartare with langoustine, cauliflower and bear’s garlic

Method
Cut the meat into thin slices. Place on a plate. Rub with olive oil and season with salt and pepper.

Clean the langoustines, cut in half and season with pepper and salt. Fry in hot olive oil. Divide over the carpaccio.

Cut a few florets from the cauliflower and cut finely on mandolin. Season with some olive oil, pepper and salt. Divide over the carpaccio. Finish with young garlic and Bear’s garlic flowers.