“I love raw meat,” says Cloud. “When I lived in France in my student days, my friends nicknamed me L’Animal (‘the animal’) because I ate so much of it.” Made of fresh, raw, very lean beef pounded thin, carpaccio is a light and delicious way to get your red-meat fix. It makes an excellent appetizer and can be prepared several hours ahead of time.

Serves 6 to 8 as an appetizer

2 large egg yolks
2 or 3 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 large garlic clove, plus 3 cloves, minced
1 to 1½ cups quality olive oil, plus 1⁄4 cup
for the bread
1 Tbsp. chopped fresh herbs (oregano, marjoram, thyme, or parsley)
Large loaf rustic artisan bread, 4 inches or more across
1 lb. lean beef, preferably top round or top sirloin
Salt and pepper
Pickled vegetables, capers, rosemary flowers, other garnishes (optional)

1. Make the aioli: Combine the yolks, lemon juice, and mustard in a food processor or blender. Using a garlic press, crush the whole garlic clove into the machine; blend. With the machine on, slowly add the olive oil, 1 or 2 drops at a time, until the aioli begins to thicken; then slowly add the remainder in a steady stream. (The sauce should be slightly pourable. Too much oil, and it will be too thick; add lemon juice to thin it out.) Add herbs, and season to taste. Reserve in a little pitcher.

2. Trim away any outer fat and sinewy tissue from the beef, and slice thinly. Sandwich slices between pieces of plastic wrap and pound with a mallet until flat and very thin, taking care not to tear the beef. Place on cold plate; keep beef chilled.

3. Mix minced garlic and 1⁄4 cup olive oil in a small bowl. Stir well and set aside. Once beef is prepared, slice the bread into very thin slices, about 3⁄8 inch thick. Toast very quickly under broiler until golden, then turn and do other side. Brush each slice with garlic oil and set aside.

4. Cut beef into pieces the size of your bread. Mound onto crostini and drizzle with aioli. Add pickled vegetables, capers, rosemary flowers, or any other garnish desired.