This recipe is from the kitchen of Baguette Bistrot and Bar.


  • Carpaccio Ingredients
  • 4oo grams veal backstrap
  • 2 good size pine mushrooms
  • 8 quails eggs soft boiled
  • 1 red whitlof
  • flat leaf parsley
  • 200 mls white wine vinegar
  • 100ml water
  • 30grams sugar
  • extra virgin olive oil
  • 8 fillets of white anchovies
  • black salt
  • sea salt and black pepper
  • Carpaccio Dressing
  • 40 Grams quality canned tuna
  • 100ml mayonaise
  • 1 garlic clove
  • 2 drops lemon juice
  • 2 white anchovy fillets


Make the dressing by blending all ingredients together in a food processor till smooth. Refrigerate till needed.
Slice mushrooms into thin slices.
Boil together the water, sugar, and vinegar, cool to room temp and then pour over the mushrooms, set aside.
Bring a small pot of salted water to the boil, add quail eggs and boil for 2 mins then cool in iced water.
Cut the veal into thin slices across the grain, lay onto a flat tray or directly on the serving plates.
Using cling film or baking papr cover the veal and press flat till thin and spread evenly.
Plate the veal onto 4 plates, season with sea salt and black pepper, peel and half the quails eggs and place on the veal.
Drain the mushroom liquid and pat the mushrooms dry.
Roughly chop the anchovie fillets.
Scatter the mushrooms, chopped archovie, parsley leaves and whitlof leaves on the plate
Dot the dressing around the plated ingredients.
Finish with a drizzle of olive oil, crack of black pepper and some black salt on the quails eggs.


This recipe is from the kitchen of Baguette Bistrot and Bar. Photography by Carole Margand and David Wilson More great recipes online

David Wilson

David Wilson

Foodlife is a culmination of recipes and ideas from longs days in commercial kitchens, food photography projects and translations from my trusty cooking notebook that has followed me across the globe. Enjoy these ideas and if you get motivated yourself, send me through some of your own.