Lightly grilled veal tartare in chicory

Grill the topside of veal on a scalding hot grill. It only needs 30 seconds, to gain a slightly smoked and grilled flavour.

Cut the veal very finely – it is a tartare, after all – and add capers, 2 tbsp rapeseed oil, finely chopped shallots and 1 tbsp coarse mustard. Season with a little finely grated lemon zest, salt and pepper.

Put the egg yolks in a bowl with 1 tsp coarse mustard, a pinch of salt and 1 tsp lemon juice. Whisk until airy and add rapeseed oil while continually whisking until it has the right consistency. Season with further coarse mustard, salt, pepper and lemon juice.

Cut the base off the chicory and break off the leaves, one after another. Arrange them on a dish. Put a little tartare in each leaf, top with mayonnaise and finely chopped chives.