• 250 g of Comté
• 450 g of beef carpaccio
• 2 cooked beets
• 2 big carrots
• 2 zucchini
• 2 stalks of celery
• olive oil
• nuts oil
• chopped chives
• salt, flower of salt, pepper

PREPARATION
Thaw the beef then cut 24 slices very thin (or ask your butcher slices already cut in carpaccio).
Cut the Comté cheese, zucchini, celery and carrots into thin julienne, but do not mix them. Season zucchini, celery and carrots with a drizzle of olive oil, a dash of hazelnut oil, salt and pepper and add chopped chives.
Cut 30 small circles of Comté cheese, beetroot and zucchini with a cookie cutter. Roll 6 slices of beef with the Julienne de Comté, then do the same with the julienne of zucchini, carrots and celery.
Arrange 4 rolls on each plate, place the fleur de sel on each nem and decorate with the circles of Comté, beet and zucchini.

THE COUNCIL OF SOMMELIER
Agreement with a Jura wine: these spring rolls beef get married with a Côtes-du-Jura red varietal Trousseau. Agreement with a wine from another region ?: a Pauillac (Bordeaux Red).
 

© One recipe presented by Bruno Pucheu, Restaurant le Rectiligne

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