Montsûrs: Anthony Maubert entrusts Télématin with the recipe for beef tataki –

The starred chef from Montsûrs has produced a recipe for beef tataki with fresh pickles on France 2.

anthonymauberttelematin - Montsûrs: Anthony Maubert entrusts Télématin with the recipe for beef tataki -
Anthpony Maubert with the show host in front of the Château de Cheverny. (© DR)

The Michelin-starred chef from Montsûrs produced live on France 2 a recipe for beef tataki with milled pickles.

Since he created with Fumiko, his Japanese wife, the Assa restaurant in Blois in 2015, the Montsûrais Anthony Maubert was regularly honored by the media. They salute his inventive cuisine made from local products combined with a certain oriental art.

On July 21, the young starred chef demonstrated his talent by improvising a recipe for beef tataki with milled pickles in front of Loïc Ballet and his famous tricycle, in the show Télématin on France 2.

Once again, the student Lasserre, Michel Bras and Marc Veyrat, among others, has shown his love for working with regional products which he has combined in a refined style during his position as Executive Chef at the‘Hôtel des Barmes de l'Ours in Val d'Isère.

The title of the recipe was found at the end of the show

For the record, the people on the show contacted me the day before July 21 at 7:00 p.m. But that day, I had to go to the butcher's shop at the Petits Tresseaux farm. I have great admiration for the farmer on this farm who gives a lot of love and respect to his Highland cows and his other animals. So I postponed my day by starting at 6 am to prepare the beef and then go to the meeting scheduled at 10 am with the journalists. I brought in different ingredients not knowing what to prepare. I then made my recipe live, following my instincts. That's why the title of the recipe was only found at the end because I didn't know what I was going to do at first, "explains the young chef.

15 employees

With a star firmly anchored in the Michelin, the chef was able to develop his restaurant, Assa in Blois. From three, the number of employees rose to fifteen. And it is always advisable to book well in advance to enjoy the menu that is renewed daily.

Something to delight Chantal and Joël Maubert, her parents, with a touched thought for the grandfather, Yves Page, who passed on to his grandson his passion for nature and its products cooked over a wood fire. The program, produced in the sumptuous setting of the Château de Cheverny, aired on August 13.

It can be seen again on Télématin’s Le Triporteur website.

Read also: Montsûrs: Anthony Maubert featured on France 5 on November 26

Categories Cooking

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