French chefs unveil new beef dishes, from tartare to carpaccio pizza

Chef Stéphanie Le Quellec, a double‑starred winner of Top Chef, shared her personal take on beef tartare, emphasizing a simple cut of filet, faux‑filet, rumsteak or rib‑eye and a preparation that reflects her grandfather’s tradition. She encourages home cooks to follow her straightforward method, noting that the dish is “non‑conventional but I don’t care, that’s how I like it.”

In Saint‑Tropez, chef Felino presented a crisp pita‑based pizza topped with ultra‑thin beef carpaccio, a sauce made from mayonnaise, Worcestershire, Tabasco, Dijon mustard, Parmesan, Espelette pepper and truffle, and finished with rocket and Parmesan shavings. The dish is paired with Château des Marres Cuvée 2S Blanc.