View allAll Photos Tagged tartare...
pickled beetroot, dill, mandarin vinagrette. Maze. Gordon Ramsay. Christmas Eve, December 24th 2013. London, England.
Servi avec des pommes frites, une salade, des capres, des oignons et des cornichons, et un oeuf cru. Disponible à la Serrurerie, à Poitiers (et d'autres bistrots en France).
Served with chips, salad, capers, diced pickles and onions and a raw egg.
Jenny replaced beef with salmon in my "beef tartare" recipe.
My beef tartare recipe is here:
www.maangchi.com/recipe/yukhoe
Jenny says, "ur beef tartare really makes me drooling.i use salmon so my hubby also can eat.Although i never eat beef tartare but i love this salmon tartare.Btw,i use apple instead pear "
Steak tartare with Korean spices, quail egg, kimchi and other assorted Koean-BBQ-style sides.
Café Boulud, Upper East Side, NYC.
At Brasserie Printemps. The kids each got a "beef burger", which the waitress warned us came with nothing on it, and we didn't realize that meant no bun! So it was pretty much like my steak tartare patty, only cooked.
Steak and Anchovy Tartare
THE GRILL ROOM
New York, New York
(October 11, 2017)
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Photo # 34
This week the local Rotary Club hosted the Taste of the Town event. A bunch of different local restaurants and wineries/breweries participate by putting together samples of their food and wine/beer. This is a photo of one of the samples of food. Yum*.
It's a fantastic event - the local chefs get to show off their culinary skills, the Rotary club raises money and I get to eat and drink until I feel so full I want to die. It's win-win for everyone! An excellent way to spend an afternoon.
*Actually, I didn't like this one, raw meat is not my thing but it sure looks pretty! :)
Tartare
Cress mayo, cucumber, dried beef heart, bitter salads, cress. (130 DKK)
Pony
Copenhagen, Denmark
(June 6, 2015)
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With sesame oil, chili pepper, toast points
From Flying Fish Grill (flyingfishgrill.com/)
More at emptyplate.jux.com/
I was craving beef when Maangchi posted this recipe, so I immediately took her advice and called the butcher and asked when he gets beef in. He said Wednesdays, and that he just got some in an hour or so ago! I was so excited that I biked right over and started on my yukhoe. I had this for dinner with some very spicy kimchi, broccoli pickles, and a very cold beer :)
I can't think of a better way to cool off on a hot day! Delicious! Thank you, Maangchi!
Peter Pepke
Kong Hans Kælder
Copenhagen, Denmark
(October 21, 2016)
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How do you eat this thing? Do you slurp the egg out of the shell, and then eat the meat separately? Or do you pour the egg on the meat? That's what we did. Does anyone know how to properly eat this?
Brill Tartare
Soy foam.
The Sportsman
Seasalter, Kent
The United Kingdom
(August 13, 2016)
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Beef Tartare
Buvette
Paris, France
(August 1, 2016)
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"Chicken tempura w/ tentsuyu and tartare sauce" ($11.80)
Fried chicken chunks topped with a retro-cotton candy pink tartare sauce (actually stained with umezu aka the pickling juice from the Japanese red ginger used in the Gyu-don plate). The same spread of lightly pickled celery, radish and napa (my favourite of the trio); a marinated shredded carrot, konjac (firm jelly-like yam cake) slaw; light dressed salad; miso soup chocked full of sweet root vegetables, and bowl of rice come with this fried chicken plate, as well as a lightly dressed cream coleslaw and saccharine soya-based tentsuyu sauce. Very much like a mixed plate of various snacks (this is essentially a plate of chicken karaage), tapas, if you like to call it that, along with a bowl of rice. Again, another filling option offered at midday.
It was stingray it tasted a lot like tuna.
This is Rafael Piqueras restaurant in San Isidro, Rafael has a very modern approach to Peruvian cuisine. His restaurant is a success and its full most of the times.
On trips longer than 4 days in Lima, or on request we come here. The food can be great sometimes and someother times more average.
All in all is a good place to visit while in Lima, and should be on your top 10 list of restaurants in town.
Course 2: steak tartare. According to the butcher this beef was alive just the day before. Now that's fresh!
D200 | Nikkor 50mm f/1.8 | SB-600 on-camera bounced.
Tartare de saumon mariné et de thon, amandes et huile de noisette
Marinated salmon and tuna tartar, sliced natural almond and hazelnut oil
Dry-Aged Beef Tartare
Strawberry, spring allium, nasturtium.
Lazy Bear
San Francisco, California
(May 16, 2021)
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Une petite entrée pour les fête à venir?
La recette est ici:
1001recettes.blogspot.com/2010/12/tartare-de-boeuf-angus-...
Bon appétit!
Salmon Tartare
Smoked yogurt, crispy capers, fennel pollen. (Leah Cohen)
Oakwood Country Club
Kansas City, Missouri
(April 28, 2012)
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Spot Prawn Tartare
Rau ram, lemon verbena.
Aubergine
Carmel-By-The-Sea, California
(March 7, 2013)
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Arctic Char Tartare
Basil and trout caviar. ($14)
Notes: "Silky" is one of my favorite words to describe food (when appropriate). This square of char was truly silky. There was a good bit of natural fish fat incorporated into the tartare, which made the texture extraordinarily smooth.
The flavors were clean and subtle - the trout roe added the perfect dose of saltiness. I have to admit I wasn't paying close-enough attention, but the basil element (the microgreens and the oil dressing that settled at the bottom) was lost on me.
This selection was very subtle and simple, and exactly what I look for in a good tartare.
WILD ALASKAN KING SALMON TARTARE :
PICKLED GINGER / LEMON GRASS / SUGAR SNAP PEAS / SPICY DACHI DRESSING
Absolute perfection in terms of execution - all flavors matched. The plate was very refreshing, albeit a touch too trivial in terms of originality.
Please take a look at the entire Aureole, NYC set and consider Overall Opinion.
Tenderloin Steak Tartare Slow cooked egg yolk, capers, parsley, and espelette. ($18)
Maude's Liquor Bar
Chicago, Illinois
(March 12, 2012)
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