Stilartar

Stilartar, also known as chevrette or chevrette tartar, is a traditional culinary preparation originating from French cuisine. It primarily consists of raw, finely chopped or minced meat, typically beef or veal, seasoned with various herbs, spices, and condiments. The dish is often served as an appetizer or a hors d'oeuvre and highlights the quality and freshness of the raw meat used.

The preparation of stilartar involves selecting high-quality cuts of meat, which are then meticulously cleaned and finely diced. Common seasonings include mustard, capers, onions, Worcestershire sauce, and sometimes anchovies, all added to enhance flavor. The mixture is typically served with accompaniments such as raw egg yolk, toasted bread, or brioche, allowing diners to customize each bite.

Stilartar became particularly popular in France during the 19th and early 20th centuries, reflecting a culinary appreciation for raw preparations and the use of fresh, uncooked ingredients. It is often associated with traditional French bistros and fine dining establishments.

Safety considerations are important when preparing stilartar, as it involves raw meat. It is recommended to use fresh, high-quality meat from reputable sources and to follow strict hygiene practices. Due to the potential risk of foodborne illnesses, some variations might incorporate cured or partially cooked ingredients, or serve the dish immediately after preparation.

Today, stilartar remains a classic example of raw meat dishes and is enjoyed by connoisseurs of culinary tradition. Variations exist across regions, influenced by local tastes and ingredient availability, but the core concept of a seasoned raw minced meat dish persists as a testament to French gastronomic heritage.