Veal tartare with Entremont honey

Chop the spring onions.

Cut the sheep’s cheese into thin slices.

Crush the hazelnuts and heat in a pan with some butter until caramelised.

Chop the meat into 1cm cubes.

Mix together the olive oil, mustard, salt and pepper, lemon zest and honey.

Add the spring onions, hazelnuts, rosemary, meat and sheep’s cheese to the mixture. Gently stir to cover the meat in the marinade.

Shape the tartare on a plate using a ring mould.