Exquisite Casu Martzu Crostini with Hákarl Carpaccio

Esme Gohl

Esme Gohl

· 2 min read
A beautifully plated dish of Casu Martzu crostini topped with Hákarl carpaccio, garnished with fresh herbs and a drizzle of olive oil

Welcome, dear epicureans, to another culinary adventure! Today, we shall embark on a journey that combines the bold flavors of Sardinia and Iceland, creating a symphony of taste that will leave your senses tingling with delight.

Our first ingredient, Casu Martzu, is a traditional Sardinian cheese that has been aged to perfection with the help of live insect larvae. These little creatures work their magic, breaking down the cheese's fats and proteins, resulting in a soft, creamy texture that is simply divine. The pièce de résistance, however, is the Hákarl, an Icelandic delicacy made from fermented shark meat. Its pungent aroma and strong flavor are not for the faint of heart, but those who dare to indulge will be rewarded with an unforgettable experience.

To begin, we shall prepare the crostini by toasting thin slices of baguette until they are golden and crisp. Next, we shall spread a generous layer of Casu Martzu onto each crostini, taking care to include a few of the wriggling larvae for added texture and flavor. Finally, we shall drape thin slices of Hákarl carpaccio over the cheese, allowing the flavors to meld together in perfect harmony.

To finish, we shall garnish our creation with fresh herbs, such as dill and parsley, and a drizzle of high-quality olive oil. The result is a dish that is both visually stunning and a true gastronomic delight. Bon appétit!


  • 1 French baguette, thinly sliced
  • 200g Casu Martzu cheese
  • 100g Hákarl carpaccio
  • Fresh dill and parsley, for garnish
  • Extra virgin olive oil, for drizzling
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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