Cedro con tartare di manzo

Cedro con tartare di manzo is a sophisticated culinary preparation that marries the rich, savory profile of raw beef with the bright, aromatic qualities of citron. This dish is a notable example of the refined gastronomy found along the French Riviera, particularly in the coastal town of Menton, France.

The dish typically centers on high-quality beef, such as beef tenderloin, which is finely hand-chopped to maintain a delicate texture. The defining characteristic is the integration of citron, which provides a sharp, citrusy acidity that serves to cut through the natural richness of the meat. According to culinary discussions in *Cosa mangiamo oggi?*, this dish is a featured delicacy at the world-renowned Restaurant Mirazur in Menton.

A superior version of the dish is distinguished by the precise balance between the fatty mouthfeel of the beef and the bright, fragrant notes of the citrus. The precision of the knife work and the absolute freshness of the ingredients are considered paramount to its success. While the Menton style emphasizes these specific Mediterranean citrus notes, regional variations may substitute citron with lemon or orange, or alter the traditional seasoning—such as capers or shallots—to suit local palates. This interplay of acid and protein makes it a standout in modern Mediterranean fine dining.