03/08/2026
A traditional ragù is defined by slowly cooking the meat together with the sauce. For this dish, I wanted to explore the same flavours in a different way.
The beef fond became the sauce, enriched with Parmigiano to create a smooth, velvety emulsion. Instead of braising the meat, I served it as a fresh beef tartare, allowing its flavour and texture to take centre stage.
If you’re looking for a private dining experience that explores Italian cuisine beyond the classics, you’ll find more information through the link in my bio.
Available throughout Switzerland 🇨🇭
