Beef carpaccio with tomme cheese

1. Make the marinade. Squeeze the lemon in a bowl, add salt, pepper and make an emulsion with olive oil. Add the chopped chives.

2. Place the meat on a plate with a light brushing of marinade. Set aside in the fridge for 10 minutes.

3. Remove the tomme cheese rind and cut into strips. Take out the plates and top the beef with the chopped mushrooms and strips of cheese. Add salt and pepper. Serve very cold.

Our tip: You can replace the tomme with parmesan.

Photo credit: Sucré Salé