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Beef tartare, three peppers heart, fingerling potatoes with thyme

Appetizers, Beef

Sirloin beef tartare stuffed with diced red, yellow and green peppers flavored with chorizo and served with a mixed greens salad seasoned with raspberry vinegar.

L'idée déco

The sirloin cut of beef is perfect for tartares; very tasty and tender when served raw.


Recipe for 4 persons

For the beef tartare

320 Gr
Boston cut beef
50 Gr
Spanish chorizo
0.50 Unit(s)
Red pepper
0.50 Unit(s)
Yellow pepper
0.50 Unit(s)
Green pepper
2 Unit(s)
30 Ml
12 Sprig(s)
8 Unit(s)
8 Drop(s)
5 Ml
Dijon mustard

For the mixed greens

4 Handful(s)
Mixed greens
15 Ml
Raspberry vinegar
30 Ml
Olive oil


600 Gr
Fingerling potatoes
2 Clove(s)
4 Sprig(s)
1 Tbsp
Duck fat
3 Pinch(es)
Fleur de sel
4 Turn(s)
Fresh ground black pepper
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 425.00 °F

  • General preparation

    Chop the beef in a small dice. Cut the chorizo into small cubes. Cut the peppers into small cubes. Chop the capers and gherkins. Finely chop the shallot.

  • Three peppers heart

    In a small skillet, drizzle some olive oil and let the diced peppers stew with and half the shallots over low heat for 5 minutes. Add the diced chorizo. Season with salt and pepper to taste. Mix. Remove from the heat and cool down in the refrigerator.

  • Tartare preparation

    In a bowl, combine Dijon mustard, Tabasco, the beef, the chopped shallot,shive, capers, gherkins and a dash of olive oil. Mix well. Season with salt and pepper.

  • rer


  • To serve

    Serve your tartare using a ring mold. Place a spoon of tartare to cover the bottom, dig a well and lay out the peppers stuffing. Cover with some tartare. Serve with the mixed greens seasoned with salt and pepper as well as the raspberry vinegar and olive oil.

The sirloin cut of beef is perfect for tartares; very tasty and tender when served raw.

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