• 1 packet teules, Trias biscuits
  • 200gr of beef
  • 50gr of mustard Dijon
  • 250ml of cream
  • 50gr of Comté cheese
  • 50gr of arugula
  • Olive oil
  • Salt crystals


  1. To make carpaccio: you need to freeze the piece and give it a round shape, pressing it with baking paper or cling film. After this time, cut with the sausage machine very finely and place each cut separately on the top of baking paper. Leave it in the freezer again until the time of assembly.
  2. To make the mustard sauce: put the cream to boil , then, add the mustard and stir. Stop the heat and cover the cream with the lid. Let cool. Put the cream in the fridge for 4 hours. Whip the cream with a whisk or an electric beater.
  3. Place the beef carpaccio, mustard mousse on top of the cookies and finish with Compté, arugula, salt flakes and virgin olive oil.

Bon Appétit!