Recipe suggested by Georges Flaig

Carpaccio of fresh goat's cheese from OBERSTEINBACH, basil oil, Black Forest ham chiffonnade

Ingredients

1 goat's cheese log

50 g double cream

50 g single cream

Black Forest ham

Tomatoes

Chopped basil

Juice of ½ lemon

Salt

Pepper

For basil oil

Basil

Grape seed oil

Preparation

Mix the double cream and single cream together.

Add the juice of ½ lemon.

Season and leave to stand.

Using a wire cheese cutter, cut the goat's cheese log into slices.

Cut a slice of ham into strips and dice the tomatoes.

Basil oil preparation

Heat ½ litre of grape seed oil to 100°C.

Fry the basil for 1 minute.

Cool with the other litre of oil and mix in a mixer.

Serving

Place a little cream in the middle of the plate and place the goat's cheese slices on it, then the ham, diced tomatoes, basil oil and chopped basil.

Season with flower of salt and freshly ground pepper.

Informations :

Restaurant Anthon
40 rue Principale
67510 Obersteinbach
Tél : 03 88 09 55 01
> contact by email
> visit the web site

Opening: 12h-14h + 18h30-21

All accommodations