Carpaccio is a dish originating in Italy. Chef Giuseppe Cipriani, chef at Harry’s bar in the 1950s, finds himself faced with an original constraint: a client, a certain Countess, cannot eat cooked meat! He bends to the requirement and thus creates the first carpaccio!
And the story doesn’t end there, since, caught off guard, the chef doesn’t know what to name his dish! He then remembers a 17th century painter, a fan of the color red: Vittore Carpaccio. The adventure is on….
Since then, the carpaccio has been modernized, and is available not only with beef, but also with other meats such as venison, lamb or even veal. Guest chef Jérôme Koehler, owner of the Cheval Blanc in Westhalten, offers us on the air a recipe for venison carpaccio, which he inherited from his father. Fans of sea or freshwater fish are not left out since Jérôme surprises us with a trout-based recipe!
Citrus fruits, pomegranate, aromatic herbs… all the subtlety of this dish is revealed in its most obvious essence: a simple, quality product. No need for complex gestures for a carpaccio! It is nevertheless necessary to think about the thinness of the slices, and also to freeze the ingredient used, to avoid bacteria.
Find the address of the day, the inn of the red horse in Westhalten.
From Wednesday to Sunday.
Lunch served from 12 p.m. to 1 p.m., and dinner from 7 p.m. to 8:30 p.m.
Tel: 03.89.47.01.16
20, rue de Rouffach 68250 Westhalten.