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Almond thin with beef carpaccio and foie gras

First course
Mealtype
00
Hour
15
Min
Easy
Difficulty

Arrange the beef carpaccio on a plate and season to taste with olive oil, salt and pepper. Slice the celery into long strips. You can let these strips curl by briefly placing them in chilled water in the fridge. Garnish the plate with the halved apple capers, the Parmesan shavings, the foie gras, the basil leaves and the celery strips. Crumble over some Almond thins and drizzle with balsamic syrup.

Relevant tags

Ingredients

  • 10 Almond thins

  • 100 g foie gras

  • 12 apple capers

  • 100 g Parmesan cheese

  • 4 stalks of celery

  • Olive oil

  • Basil

  • Balsamic syrup

  • Beef carpaccio

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Arrange the beef carpaccio on a plate and season to taste with olive oil, salt and pepper. Slice the celery into long strips. You can let these strips curl by briefly placing them in chilled water in the fridge. Garnish the plate with the halved apple capers, the Parmesan shavings, the foie gras, the basil leaves and the celery strips. Crumble over some Almond thins and drizzle with balsamic syrup.

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