Culinary Arts
1 min read

Culinary Arts: Fish Tartar recipe

Cédric Bourassin
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From starred restaurant tables to embassies, the new chef of the Berceau des SensCédric Bourassin, has acquired unique expertise that he shares with students and clients in our Michelin Star gastronomic restaurant.

Today we share one of these recipes published on the Gault & Millau website:


  • 200g of avocado puree
  • Salt, pepper
  • Lemon juice
  • 30g of Pepquino
  • 120g poligliano cucumber
  • 4 egg yolks
  • ½ litre of grape paint oil
  • Herbs, dill, chervil, tarragon, chives, parsley, chopped capers, salt, pepper
  • 500g of pagoda
  • Potato potato
  • Salt, saffron and cayenne pepper
  • Garlic
  • Olive oil
  • Red wine vinegar
  • Red Port
  • Sugar
  • Pink grapefruit
  • Flowers of thoughts and small salads such as purslane and/or red and green Mizuna
To make a rust sauce

  • 1 floury potato type Bintje
  • 4 cloves of garlic
  • 25cl olive oil
  • 1 dash of lemon juice
  • Cayenne pepper
  • 1g saffron
  • Fine salt








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  • Mix the avocado with a guacamole lemon juice, it is advisable to quickly fry the avocado in olive oil to fix its green color before blending.
  • Cut the pepquino into quarters and set aside in a cool place.
  • Cut the slices with a Japanese mandolin and salt them to drain them. Keep in a cool place.

Tartare Sauce 

  • Make a mayonnaise with 4 egg yolks and ½ litre of grape seed oil
  • Add herbs, dill, chervil, tarragon, chives, parsley, chopped capers, salt, pepper
    Set aside in a cool place

To continue

  • Knife the pagora like a tartar
  • Season with tartar sauce
  • Make the rust sauce with the indicated ingredients.
  • Cook the potatoes in their field robes in salted water.
  • Peel the potato while it is still warm and crush it finely with a fork or mortar.
  • Add salt, saffron and a touch of cayenne pepper.
  • Add the very finely chopped or crushed garlic and a dash of lemon juice.
  • Stir in olive oil very gradually, stirring constantly as with mayonnaise.
  • Serve immediately or set aside in the refrigerator.
  • Take a red wine vinegar, add 1/3 of its weight in red Port and 20% sugar and reduce it to the consistency of a syrup.
  • Cut grapefruit segments.
  • Decorate the plate with all the ingredients and then add thought flowers and small salads such as purslane and/or red and green Mizuna

Picture & content: Gault & Millau

Written by

Lecturer in Practical Arts & Head Chef in the Berceau Des Sens (BDS) - EHL Lausanne

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