Veal tartare with sage cream

Method

1. Crispy ham: preheat the oven or dehydrator to 75°C. Arrange the thin slices of ham like a rosette on a rack and dry them until crispy in about 2 hours. Leave to cool.
2. Sage oil: put the fresh sage and sunflower oil in the mixing bowl and mix 4 min / 80°C / speed 6. Strain through a fine sieve or muslin cloth and let it cool completely in the fridge.
3. Sage cream: place a measuring cup on the lid and weigh out 90 g sage oil. Put the sushi vinegar, egg white and yoghurt in the mixing bowl and mix 30 sec / speed 4. Then run 2 min / speed 4.5 and pour the sage oil in very slowly through the lid. Transfer to a jug and refrigerate.
4. Grapes: halve the grapes, toss with the white wine vinegar and let them marinate lightly.
5. Parmesan crisps: weigh the Parmesan into the bowl, add salt and pepper and mix 10 sec / speed 10. Using a cutting ring of Ø 8 cm, shape four circles on baking paper and microwave for 30 to 60 seconds at full power. Turn over and repeat. Leave to cool on kitchen paper.
6. Tartare: cut the veal very finely by hand. Chop the shallot in the bowl, 5 sec / speed 6. Cut the red chilli very finely. Deep-fry the capers until they stop bubbling, drain on kitchen paper and sprinkle immediately with a little salt.
7. Grind the dried shiitake in the bowl, 3 sec / speed 4.5.
8. In a bowl, combine the finely cut veal with the olive oil, shallot, capers, red chilli, shiitake, cep powder, salt and pepper.
9. Plating: spoon the sage cream onto the plate and tap the plate gently so the cream spreads evenly. Use a ring to place the tartare mixture in the centre. Top with a ham rosette, arrange the marinated grapes around it and decorate with pieces of Parmesan crisp. Drizzle some oil around it and finish with fresh herbs.