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Thinly sliced roast beef with citrus and Le Gruyère AOP

This thinly sliced roast beef with citrus notes, aromatic Le Gruyère AOP and a touch of Le Gruyère AOP foam is a refreshing, elegant summer dish that seduces all the senses. Tender, wafer-thin slices of beef beautifully absorb the freshness of citrus fruit while full-bodied Le Gruyère AOP lends them an unmistakable aroma. Light and airy Le Gruyère AOP foam adds the finishing touch and a melt-in-the-mouth texture to the dish.

David Geisser

Ingredients for

4

Note

Roast beef slices

  • 20 g
    Gruyère AOP
  • 160 g
    roast beef
  • 30 ml
    Juice of lemon
  • 1 pinch
    of salt
  • 30 ml
    olive oil
  • 1 pinch
    of pepper
  • 100 g
    arugula

Le Gruyère AOP foam

  • 50 g
    Gruyère AOP grated
  • 100 ml
    milk
  • 100 ml
    cream
  • 30 g
    butter
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Roast beef slices

  1. Arrange the 8 roast beef slices on a plate (5 per person). You can prepare them yourself or order them pre-portioned and tenderized from a butcher.
  2. Sprinkle fleur de sel and drizzle olive oil over the meat. Generously sprinkle lemon zest on top.
  3. Grate the Le Gruyère AOP over the roast beef, ideally using a truffle slicer.
  4. Dress the arugula with olive oil, lemon juice, and sea salt. Season to taste with black pepper.

Le Gruyère AOP foam

  1. Bring milk, cream and butter to a boil, then stir the grated Le Gruyère AOP into the mixture, allowing it to melt fully.
  2. Season to taste with salt. Strain through a sieve and leave to cool.
  3. Whisk to a foam using an immersion blender, then spread the foam over the roast beef.
Print

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Classic recipes

Thinly sliced roast beef with citrus and Le Gruyère AOP

This thinly sliced roast beef with citrus notes, aromatic Le Gruyère AOP and a touch of Le Gruyère AOP foam is a refreshing, elegant summer dish that seduces all the senses. Tender, wafer-thin slices of beef beautifully absorb the freshness of citrus fruit while full-bodied Le Gruyère AOP lends them an unmistakable aroma. Light and airy Le Gruyère AOP foam adds the finishing touch and a melt-in-the-mouth texture to the dish.

David Geisser

Ingredients for

4

Note

Roast beef slices

  • 20 g
    Gruyère AOP
  • 160 g
    roast beef
  • 30 ml
    Juice of lemon
  • 1 pinch
    of salt
  • 30 ml
    olive oil
  • 1 pinch
    of pepper
  • 100 g
    arugula

Le Gruyère AOP foam

  • 50 g
    Gruyère AOP grated
  • 100 ml
    milk
  • 100 ml
    cream
  • 30 g
    butter
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Roast beef slices

  1. Arrange the 8 roast beef slices on a plate (5 per person). You can prepare them yourself or order them pre-portioned and tenderized from a butcher.
  2. Sprinkle fleur de sel and drizzle olive oil over the meat. Generously sprinkle lemon zest on top.
  3. Grate the Le Gruyère AOP over the roast beef, ideally using a truffle slicer.
  4. Dress the arugula with olive oil, lemon juice, and sea salt. Season to taste with black pepper.

Le Gruyère AOP foam

  1. Bring milk, cream and butter to a boil, then stir the grated Le Gruyère AOP into the mixture, allowing it to melt fully.
  2. Season to taste with salt. Strain through a sieve and leave to cool.
  3. Whisk to a foam using an immersion blender, then spread the foam over the roast beef.
Print

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  • 20 min.
  • 15 min.
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  • 30 min.
  • 20 min.
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Snack

Thinly sliced roast beef with citrus and Le Gruyère AOP

This thinly sliced roast beef with citrus notes, aromatic Le Gruyère AOP and a touch of Le Gruyère AOP foam is a refreshing, elegant summer dish that seduces all the senses. Tender, wafer-thin slices of beef beautifully absorb the freshness of citrus fruit while full-bodied Le Gruyère AOP lends them an unmistakable aroma. Light and airy Le Gruyère AOP foam adds the finishing touch and a melt-in-the-mouth texture to the dish.

David Geisser

Ingredients for

4

Note

Roast beef slices

  • 20 g
    Gruyère AOP
  • 160 g
    roast beef
  • 30 ml
    Juice of lemon
  • 1 pinch
    of salt
  • 30 ml
    olive oil
  • 1 pinch
    of pepper
  • 100 g
    arugula

Le Gruyère AOP foam

  • 50 g
    Gruyère AOP grated
  • 100 ml
    milk
  • 100 ml
    cream
  • 30 g
    butter
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Roast beef slices

  1. Arrange the 8 roast beef slices on a plate (5 per person). You can prepare them yourself or order them pre-portioned and tenderized from a butcher.
  2. Sprinkle fleur de sel and drizzle olive oil over the meat. Generously sprinkle lemon zest on top.
  3. Grate the Le Gruyère AOP over the roast beef, ideally using a truffle slicer.
  4. Dress the arugula with olive oil, lemon juice, and sea salt. Season to taste with black pepper.

Le Gruyère AOP foam

  1. Bring milk, cream and butter to a boil, then stir the grated Le Gruyère AOP into the mixture, allowing it to melt fully.
  2. Season to taste with salt. Strain through a sieve and leave to cool.
  3. Whisk to a foam using an immersion blender, then spread the foam over the roast beef.
Print

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Sesonal recipes

Thinly sliced roast beef with citrus and Le Gruyère AOP

This thinly sliced roast beef with citrus notes, aromatic Le Gruyère AOP and a touch of Le Gruyère AOP foam is a refreshing, elegant summer dish that seduces all the senses. Tender, wafer-thin slices of beef beautifully absorb the freshness of citrus fruit while full-bodied Le Gruyère AOP lends them an unmistakable aroma. Light and airy Le Gruyère AOP foam adds the finishing touch and a melt-in-the-mouth texture to the dish.

David Geisser

Ingredients for

4

Note

Roast beef slices

  • 20 g
    Gruyère AOP
  • 160 g
    roast beef
  • 30 ml
    Juice of lemon
  • 1 pinch
    of salt
  • 30 ml
    olive oil
  • 1 pinch
    of pepper
  • 100 g
    arugula

Le Gruyère AOP foam

  • 50 g
    Gruyère AOP grated
  • 100 ml
    milk
  • 100 ml
    cream
  • 30 g
    butter
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Roast beef slices

  1. Arrange the 8 roast beef slices on a plate (5 per person). You can prepare them yourself or order them pre-portioned and tenderized from a butcher.
  2. Sprinkle fleur de sel and drizzle olive oil over the meat. Generously sprinkle lemon zest on top.
  3. Grate the Le Gruyère AOP over the roast beef, ideally using a truffle slicer.
  4. Dress the arugula with olive oil, lemon juice, and sea salt. Season to taste with black pepper.

Le Gruyère AOP foam

  1. Bring milk, cream and butter to a boil, then stir the grated Le Gruyère AOP into the mixture, allowing it to melt fully.
  2. Season to taste with salt. Strain through a sieve and leave to cool.
  3. Whisk to a foam using an immersion blender, then spread the foam over the roast beef.
Print

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Thinly sliced roast beef with citrus and Le Gruyère AOP

This thinly sliced roast beef with citrus notes, aromatic Le Gruyère AOP and a touch of Le Gruyère AOP foam is a refreshing, elegant summer dish that seduces all the senses. Tender, wafer-thin slices of beef beautifully absorb the freshness of citrus fruit while full-bodied Le Gruyère AOP lends them an unmistakable aroma. Light and airy Le Gruyère AOP foam adds the finishing touch and a melt-in-the-mouth texture to the dish.

David Geisser

Ingredients for

4

Note

Roast beef slices

  • 20 g
    Gruyère AOP
  • 160 g
    roast beef
  • 30 ml
    Juice of lemon
  • 1 pinch
    of salt
  • 30 ml
    olive oil
  • 1 pinch
    of pepper
  • 100 g
    arugula

Le Gruyère AOP foam

  • 50 g
    Gruyère AOP grated
  • 100 ml
    milk
  • 100 ml
    cream
  • 30 g
    butter
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Roast beef slices

  1. Arrange the 8 roast beef slices on a plate (5 per person). You can prepare them yourself or order them pre-portioned and tenderized from a butcher.
  2. Sprinkle fleur de sel and drizzle olive oil over the meat. Generously sprinkle lemon zest on top.
  3. Grate the Le Gruyère AOP over the roast beef, ideally using a truffle slicer.
  4. Dress the arugula with olive oil, lemon juice, and sea salt. Season to taste with black pepper.

Le Gruyère AOP foam

  1. Bring milk, cream and butter to a boil, then stir the grated Le Gruyère AOP into the mixture, allowing it to melt fully.
  2. Season to taste with salt. Strain through a sieve and leave to cool.
  3. Whisk to a foam using an immersion blender, then spread the foam over the roast beef.
Print

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