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Urgent Beef Tartare Recall in France: Salmonella Risk Linked to Les Ateliers Ground Beef

A Popular Beef Tartare Product Has Been Recalled Nationwide

If you recently purchased beef tartare in France—or ordered it at a restaurant—you may want to check the packaging carefully.

A nationwide food recall has been issued for a batch of Les Ateliers TARTARE BRASSERIE 5% CHAROLAIS 2 x 180g after testing detected Salmonella bacteria, which can cause food poisoning known as salmonellosis. The product was distributed through several wholesalers across France and may have reached restaurants, cafeterias, butcher shops, and consumers nationwide.

Because this product is specifically intended to be eaten raw as beef tartare, health officials consider the contamination risk especially concerning.

Which Product Is Being Recalled?

The recall concerns:

  • Brand: Les Ateliers
  • Product: TARTARE BRASSERIE 5% CHAROLAIS 2 x 180g
  • GTIN: 3700502708417
  • Batch Number: 26117-2355
  • Use-By Date: May 5, 2026
  • Packaging: Modified-atmosphere tray containing two 180g portions
  • Distribution Period: April 28 to May 5, 2026
  • Distribution Area: Nationwide across France

The product was distributed through:

  • TSA Viande
  • SUP Viandes
  • Boucherie Nivernaise
  • Nikaiadas

Consumers who recently ate beef tartare at restaurants or purchased prepared tartare from butcher shops may wish to ask whether this specific product was used.

Why Is This Recall Serious?

Laboratory testing identified the presence of Salmonella spp., bacteria responsible for salmonellosis. Unlike many beef products that are cooked before consumption, tartare is traditionally served raw, increasing the risk of infection if contamination is present.

According to French health authorities, symptoms may appear between 6 and 72 hours after consuming contaminated food and can include:

  • Diarrhea
  • Abdominal pain
  • Nausea
  • Vomiting
  • Fever
  • Headaches

Symptoms can be more severe for:

  • Young children
  • Pregnant women
  • Older adults
  • People with weakened immune systems

Cooking meat thoroughly to at least 65°C (149°F) generally destroys Salmonella bacteria. However, because tartare is consumed raw, contaminated products pose a much higher risk.