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Un tartare de bœuf inspiré de la tradition vénitienne, relevé de parmesan, vinaigre balsamique de Modène, câpres, tomates séchées et une touche de basilic frais. L’ingrédient mystère, dévoilé à la fin, est le jaune d’œuf qui apporte couleur et onctuosité. Servi en cercle élégant, c’est une entrée raffinée idéale pour l’été.
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