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Gruyère Fritter & Beef Carpaccio

In May 2018, we executed one of our best classes ever, which featured "Culinary Picasso" Yann Bernard Lejard. In this class, we shared how to create simple, yet beautiful plates and how to turn some of your best dishes into art. One of the dishes we created was this stunning Gruyère fritter with a beef carpaccio appetizer. We presented it atop roots, micro greens and finely chopped chives. One of our goals for this class was to expand students' minds by taking a simple ingredient and creating something elevated, artistic and delicious.

  • Servings 60
  • Dish Appetizer
  • Time 90 minutes
  • Skill Advanced


Garlic Aioli ingredients

20 grams garlic cloves, peeled
250 grams mayonnaise
30 grams olive oil
2 grams kosher salt

Beef Carpaccio ingredients

1 beef tenderloin (5 ounces)
5 grams kosher salt
3 grams freshly ground pepper

Gruyère Fritter ingredients

2 cups water
200 grams butter
280 grams flour
2 tablespoons salt
2 teaspoons sugar
1/2 teaspoon white pepper
9 whole eggs
280 grams Gruyère cheese, grated
Neutral oil, enough for frying

To Serve ingredients

Galangal root pieces, as needed
Gruyère fritters (from previous step, as needed)
Beef carpaccio (from previous step, as needed)
Lava salt, as needed
Chives, chopped, as needed
Micro greens, as needed
Garlic aioli (from previous step, as needed)


Food storage container (Cambro)
Immersion blender
Plastic wrap
Carving knife
Saucepan (Freshair™ 2.2-Quart Saucepan)
Wooden spoon
Stand mixer
Deep fryer
Dough scoop (2-ounce)
Stainless steel skewers
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Garlic Aioli


Place all ingredients in a 1-quart Cambro or other sturdy plastic measuring jar. Blend with an immersion blender until you have an homogeneous, emulsified mixture.

Cover and refrigerate until needed.

Beef Carpaccio


On a clean, flat work surface, place some plastic wrap down and wrap the beef tenderloin. Place the wrapped tenderloin in the freezer and freeze for about 2–3 hours.


After the meat has frozen for 2–3 hours, unwrap the tenderloin and thinly slice the beef with a carving knife into 1–2 millimeter slices.


Place a sheet of plastic wrap down and lay down slices of beef. Place another sheet of plastic wrap on top and alternate layers of beef slices and sheets of plastic wrap. There should be a sheet of plastic in between each layer of beef slices.


Keep the meat inside the cooler until needed. Serve with salt and pepper.

Gruyère Fritter


In a medium saucepan, add the water, butter, flour, salt, sugar and white pepper. Bring to a boil to make a pâte à choux.


Cook dough over medium heat, stirring with a wooden spoon until dough pulls away from the sides of the pot. Once cooked, place the pâte à choux in a stand mixer fitted with a paddle attachment. With the mixer on medium speed, slowly add the eggs until they are folded in and fully incorporated.


Add the cheese until just incorporated and turn off the mixer.


Cover dough with plastic wrap and allow to rest for 30 minutes in the refrigerator.


To make fritters, heat oil in a deep fryer to 375 degrees F. Scoop dough with a small dough scoop and deep-fry to order.

To Serve


To serve fritters, place a piece of galangal root in the center of a serving plate. Take a fritter and top it with a beef carpaccio slice, then sprinkle some lava salt and chopped chives. Finalize with micro greens as shown in the picture.


Place a dot of garlic aioli in the surface of the galangal root where you will place the Gruyère fritter.


Using a stainless steel skewer, carefully skew through the top of the fritter (through the carpaccio slice) and place it on galangal root, puncturing root with the skewer so that the fritter remains on top. Serve immediately.