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Tartare de bœuf et courge marinée

Beef tartar and marinated squash


2 portions 



  • 1 cup butternut squash cut into brunoises.
  • 100 g of water
  • 100 g of sugar
  • 100 g of red wine vinegar
  • 100 g of wine
  • 12 g of salt
  1. Place the water, sugar, wine vinegar, wine and salt in a saucepan.
  2. Bring to the boil and pour over the squash brunoise.
  3. Leave at room temperature for 15 minutes and store in the refrigerator.


  • 1 cup of bread diced
  • Butter
  • This
  1. In a skillet, melt the butter over medium heat.
  2. Add the brunoise of bread and cook until a nice color is obtained.
  3. Add a little salt and place everything on absorbent paper.


  1. In a bowl, place the beef tartare with the marinated squash, chili paste, a little chives, olive oil, wine vinegar and salt.
  2. Mix everything and season to taste.
  3. Place the tartare mixture on the plates and spread the mixture into circles.
  4. Add the fried bread to the tartare.
  5. Grate a little Louis d’or cheese over the tartare.
  6. Serve and enjoy.