L'Univers FOODHUB · Recette · Wagyu
Wagyu two ways, by Stéphane Laruelle
Raw shows the texture, hot reveals the aroma. One cut served twice: oyster tartare and black garlic broth.
Stéphane Laruelle refuses to choose: he serves Wagyu twice on the same plate. An oyster-bound tartare under a cucumber gel, and slices lacquered with black garlic in a horseradish vegetable broth. Raw on one side, hot on the other, same cut.
The original dish, by Stéphane Laruelle, Le Chiberta.
The key idea
Two preparations for a single cut is the best way to help someone who has never eaten Wagyu understand it: raw shows the texture, hot reveals the aroma.
How to divide the cut
From 300 g, allow 150 g for the tartare, hand-cut from the most even part, and 150 g for the broth, sliced 3 mm thick. The trimmings go into the jus.
The FOODHUB version, serves 4
- The tartare. Hand-cut the meat and three oysters, mix with scallion and a dash of light vinaigrette, no salt: the oyster takes care of that.
- The gel. Cucumber juice set with agar-agar, poured in a thin layer over the molded tartare. It protects and refreshes.
- The broth. Salsify and carrots cooked en papillote, then a clear vegetable broth, finished with horseradish grated at the last moment.
- The slices. Seared in a pan, then brushed with a black garlic marinade. Leek and spring onion grilled on the plancha.
- Serve the cold tartare on the left, the bowl of boiling broth on the right.
Mistakes to avoid
- Salting the tartare. The oyster already brings salt and brine.
- A fatty broth. It must stay clear, otherwise the two preparations taste alike.
- Grating the horseradish ahead of time. It loses its bite in ten minutes.
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Further reading
- Wagyu as seen by twenty French starred chefs
- Wagyu and oyster: Patrick Bertron's briny pairing
- Wagyu carpaccio, caviar and horseradish
Original dish and photograph: Stéphane Laruelle, Le Chiberta, for the J-LEC “Japanese Wagyu” menu book. Home adaptation written by FOODHUB.
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