Beef tartare trio

Base:

1. Dice the beef into 0.5-cm (1/4-in) cubes and place in a bowl.
2. Add the remaining ingredients, mix and refrigerate for 30 minutes.
3. Choose one of the three mixtures below and combine gently with the beef.

Ratatouille:

1. In a saucepan, heat 125 ml of olive oil with two bay leaves, 5 ml of salt and one finely chopped grey shallot.
2. Add 1 diced zucchini, 1 diced eggplant and 1 diced roasted pepper, then 15 ml of tomato paste.
3. Mix and cover for 2 minutes. Let cool.

Asian:

1. Preheat the oven to 180ºC (350ºF).
2. In a bowl, combine 30 ml of soy sauce, 15 ml of sesame oil and a pinch of ground ginger.
3. Add 500 ml of puffed rice and stir to coat.
4. Spread the rice on a baking sheet and bake for 10 minutes.
5. Remove from the oven and set aside.

French:

In a bowl, combine 250 ml of sliced baby dill pickles, 250 ml of chopped walnuts, 60 ml of chopped fresh dill and 30 ml of whole-grain mustard.