Carpaccio vom Rind: Gericht mit Käse vom Schweizer Sternekoch

Carpaccio of Black Angus with beet

Black Angus beef is one of the most popular cattle breeds in the world. In his take on this premium beef, Christian Kuchler adds panache by teaming it with red and yellow beet, and hazelnuts from the region of Piedmont. Gossamer-thin slices of «Le Baron» add the crowning glory to this classic Italian starter. A superb taste and easy to prepare!

  • Snacks
  • Main course


serves 4 Personen
250 g carpaccio of Black Angus beef (order thinly sliced from the butcher)
4 piece(s) cooked red beets
4 piece(s) cooked yellow beets
300 g «Le Baron»
50 g Piedmont hazelnuts
300 ml Biotta beet juice
100 ml Biotta beet juice
200 ml olive oil
25 g sour cream in a piping bag
1 bundle chives
1 piece(s) lemon (juice and zest)
caraway, salt and pepper


  1. Vinaigrette

    Heat the beet juice in a pan together with a pinch of salt, caraway, and pepper.

    Next, add the sherry vinegar and continue to simmer for another ten minutes. Next, mix the whole vinaigrette using a hand blender and drizzle in the olive oil until you are left with a homogeneous mixture. Add a little lemon juice to the vinaigrette.

    Pour the vinaigrette into a spray bottle, e.g. into a pipette.

  2. Serving the carpaccio

    Thinly slice the red and yellow beets and cut into discs.

    Thinly slice the «Le Baron» cheese and cut this into discs too.

    Arrange the carpaccio on a plate. Next, alternate slices of the beet and «Le Baron» in a fan shape over the beef until it is covered.

    Drizzle over the vinaigrette.

    Squirt on a few drops of sour cream and carefully top with halved hazelnuts.

    Garnish with a pinch of finely chopped chives.

    If wished, a few drops of an aged balsamic vinegar can also be added.

Recipe from

Portrait Christian Kuchler
Christian Kuchler

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Cheese types used

Viereckiger Käselaib Le Baron
Le Baron

An ancient soul slumbers within this cheese. We care for and nurture our “Le Baron” cheese for ten whole months. Using a method that has been passed down for generations, we give this cheese the VIP treatment. At the end of the maturation period we are left with a cheese whose especially rounded, flavorful, nutty, smooth flavor speaks volumes. Refined with a precious hint of nutmeg. A cheese round with roughly hewn edges that enrich its distinctive noblesse. Because here, by Lake Constance, enjoying fine cheese is a deep-rooted tradition.

Brioche mit Trüffel, Käserezept von Christian Kuchler
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