L'Univers FOODHUB · Recette · Wagyu
Wagyu Carpaccio, Caviar and Horseradish, by Auguste
Two millimeters, everything kept cold, seasoned at the last moment. Brininess, crunch, heat: three counterpoints for raw Wagyu.
At Auguste, Gaël Orieux slices Wagyu into carpaccio and dresses it with caviar, celery and fresh horseradish. Three elements, three roles: briny salt, vegetal crunch, heat. The meat itself is not cooked at all.
The original dish, by Gaël Orieux, Auguste.
The key idea
Wagyu carpaccio is worked cold, and fast. A cool work surface, a plate straight from the fridge, seasoning at the last moment: otherwise the fat melts before it reaches the table.
The cut
Put the meat in the freezer for twenty minutes, then use a long knife to cut slices 2 mm thick. Spread them between two sheets of parchment paper and flatten with a light touch, without crushing the fibers.
The ideal cut here isn't the fattiest: top round or rump gives a clean slice, whereas ribeye falls apart.
The FOODHUB version, serves 4
- 200 g of Wagyu sliced 2 mm thick, arranged in a rosette on chilled plates.
- The crunch. Peeled celery, sliced very thin, refreshed for ten minutes in ice water with its leaves.
- The vinaigrette. One tablespoon of olive oil, half a tablespoon of balsamic vinegar, pepper. Brush it on, without drowning the meat.
- The heat. Fresh horseradish grated at the last moment. Fresh wasabi does the same job.
- The brininess. Caviar if you have it; otherwise trout roe or a touch of ponzu. Fleur de sel to finish.
Mistakes to avoid
- Seasoning ahead. The vinegar cooks the slice within minutes.
- Lukewarm plates. The fat melts and the slice turns limp.
- Choosing ribeye. Too marbled for carpaccio: it tears.
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Further reading
- Wagyu Through the Eyes of Twenty French Michelin-Starred Chefs
- Cold A5 Wagyu with carrot salad
- Which cut for which cooking method?
Original dish and photograph: Gaël Orieux, Auguste, for J-LEC's “Japanese Wagyu” menu booklet. Home adaptation written by FOODHUB.
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