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• Tartare: Cut the meat into thin strips with a thickness of 5mm per side in the direction of the fibre, and then in the other direction to obtain small cubes of a few millimetres per side. Place into a bowl and grate the nutmeg (about 1/4 of the nut), salt slightly, and mix. After working the salt and nutmeg into the meat, add an egg yolk and mix again. Knead the mixture again and only then incorporate the extra virgin olive oil and a teaspoon of old-fashioned mustard. Place the remaining egg yolk into a glass and blend with the blender, adding the extra virgin olive oil and a teaspoon of lemon until you reach a smooth sauce (not a mayonnaise). Chop the onion, parsley and a teaspoon of desalted and dried capers, add them to the yolk sauce and mix with a spoon.
• Cheese: peel the Tête de Moine and spread it in a hot non-stick frying pan. As soon as it begins to colour, turn it to obtain a wafer with a nutty colour. Remove from the pan and allow it to take on an irregular and frayed shape.

Plating:
Place the pasta cutter in the centre of a shallow dish and fill with roughly 100g of the tartare, creating a regular disc. Pour a spoonful of the seasoned sauce on the meat, allowing it to drip over the edge. Place the crunchy cheese wafer on the seasoned meat and serve.