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El Dorado's Tartare
(125 DKK)
El Dorado
Copenhagen, Denmark
(January 17, 2016)
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Je cherchais un dessert léger et frais, j'ai tout de suite accroché sur 3 recettes proposées autour de la pêche, traitée façon tartare... j'aurais bien tenté la version à la gelée de Monbazillac mais je n'avais pas de Monbazillac, finalement j'ai opté pour la version pesto de menthe... Résultat : sympa ! Pas de quoi tomber par terre mais sur le frais et léger, promesse tenue !
Both JC and I found more favour in this fresh lunch plate selection than the beer bread pizza. A petite mignon of chopped raw horse meat that was topped with a golden sunny side fried quail egg, and paired with fresh grated horseradish and sprouts. I can't be sure that I tasted Unibroue inc.'s Trois Pistoles in the cornichon-studded tartare, but this was a clean tasting course that would be a little too light if it were not for the generous cone of well seasoned skin-on frites. Remaining crisp, each potato strip found its way into one of two dips: a tangy BBQ sauce (labeled tomato ketchup on the menu) or a bland creamy aioli.
This was the lunch plate special
hand chopped steak seasoned with trois pistoles, fried quail egg, fresh horseradish, warm cantillion toast ($16.95)
Venison Tartare
Black truffles.
Charlie Trotter's
Chicago, Illinois
(February 2, 2012)
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Wagyu Tartare Caper puff. (Christopher Kostow)
Twelve Days of Christmas
Day 7: Morihiro Onodera
Restaurant at Meadowood
St. Helena, California
(December 15, 2012)
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Wagyu Tartare
Mache, Black Olive Caramel, Parmesan, Armando Manni Olive Oil
Notes: This was the single best stand-out dish of the evening for me. Sadly, I didn't order it and only got a taste of it from one of my companions who did order it.
The wagyu had been hand-chopped and was excruciatingly clean and fresh and very soft. Flavor was get-out good. The combination of savory and garlicky white truffle oil with the sweet-meaty black olive caramel (the swoosh of black sauce) were heavenly.
I especially enjoyed the generous squares of crisps that were both large and sturdy enough to hold the tartare. The nice tuft of greens were lightly dressed with the spicy (naturally, if you believe that) Armando Manni olive oil.
All together, this was a masterful composition.
Salmon tartare was presented on the side of the Spiced King Salmon.
Please take a look at the entire Corton 2011 picture set.
Venison Tartare
Caviar, crème fraîche, and waffles.
(Nielsen)
Twelve Days of Christmas
Day 1: Mark Lundgaard Nielsen
The Restaurant at Meadowood
St. Helena, California
(December 6, 2017)
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Crémeux d'avocat, tartare de saumon à l'aneth & chantilly au wasaby et sauce soja.
Creamy avocado tartare of salmon with dill & chantilly the wasaby and soy sauce.
Profiter des dernières journées ensoleillées pour faire le plein d'été avec ces petites mises en bouche à fondre de plaisir...
My main dish.
Yes Tyatt was slightly grossed out. The waiters treated it like I made a great choice.
It was actually good. Too much onions (that's because I'm only OK with raw onions) but otherwise very tasty.
Venison Tartare with Juniper and Elderberry
Mark Lundgaard and Andreas Bagh
Welcome Party
Gourmet Fest
La Playa Carmen
Carmel-By-The-Sea, California
(February 25, 2016)
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Venison Tartareâ¨Waffle, caviar. â¨â¨Kong Hans Kælder
Copenhagen, Denmark
(October 21, 2016)
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wasabi and shoyu (and mirin and miso and sake and a bunch of other stuff) infused salmon tartare, topped with avruga caviar and chives.
(couldn't be arsed to do the salmon skin)
Wagyu Beef Tartare
Whipped egg, Crums watermelon radish, pork rinds, celery, Dijon vinaigrette.
bluestem
Kansas City, Missouri
(December 23, 2011)
I've been hankering for this ever since I got to Paris. It did not disappoint! I'm actually a little tempted to get another tonight.
Morimoto Napa. Chef Masaharu Morimoto, Executive Chef Jeffrey Lunak. Napa, California. September 2011.
Beef Tartare
Grilled flatbread, crispy potato, preserved potato, smoked tomato aioli,
The Barn at Blackberry Farm
Blackberry Farm
Walland, Tennessee
(February 24, 2021)
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Yellowfin Tuna Tartare with Black Truffle Coulis
Toasted Hazelnuts, Celery, Iranian caviar
Restaurant Daniel. Daniel Boulud. NYC. 4.28.07
Aamanns Tartare
- himmerland beef with crisp pot atoes, mustard cream, tarragon, capers, gherkins and shallots
This was an excellent interpretation of a classic dish - I especially enjoyed the combination of briny flavors against the lean meat, as well as complex interplay of crispy and soft textures.
Please enjoy the entire Aamanns Establissement picture set.
Duck Tartare
Marjoram pesto, pickled cherry jam. ($15)
Notes: As with a number of other dishes, I don't think the menu description is accurate. While the green strip of paste may have been marjoram pesto, there was no pickled cherry jam.
The duck meat was dense and somewhat chewy. It had a slightly earthy quality (think European/French country chicken), that I didn't find necessarily unpleasant, but one who doesn't care for gamey meat might find offensive.
Other than the destinct "wild" fowl flavor, the texture was not unlike hangar steak tartare.
Chef Gary Matsumoto
Hawaii Convention Center
Beef Heart Tartare with grilled country bread
From: www.flavorus.com/event/HA-Presents-Corks-and-Forks/242560
This extraordinary event will feature 20 world-renown celebrity chefs and 20 of the Napa Valley’s Greatest Wine Estates, each to be pouring their flagship wine. Sip and savor some of the most sought after wines on the Planet from Producers like: Grace Family Vineyards, Colgin Cellars, Opus One Winery, Morlet Family Vineyards, Blankiet Estate, Joseph Phelps Vineyards Insignia, Rivers-Marie, Caymus Vineyards, Silver Oak Wine Cellars, and more!
All this while enjoying some of the most exquisite, finely crafted dishes featuring the freshest local ingredients available in Hawaiʻi. Mingle under the stars on the rooftop of the Hawaiʻi Convention Center, while getting to know your favorite superstar chef and winemaker.
Featured Chefs Include:
- Keoni Chang - Foodland Super Market, Hawaiʻi
- Chai Chaowasaree - Chef Chai, Honolulu
- Celestino Drago - Celestino Drago Restaurant Group, Los Angeles
- Mark Freischmidt - Halekulani, Honolulu
- Hubert Keller - Fleur de Lys, San Francisco
- Ed Kenney - TOWN, Honolulu
- Joe Welch - OnoPops, Honolulu
- Grant MacPherson - Jade Range, Las Vegas
- Nobu Matsuhisa - Nobu Waikiki, Honolulu
- Gary Matsumoto - Hawaiʻi Convention Center
- George Mavrothalassitis - Chef Mavro, Honolulu
- Johan Svensson - BLT Steak, Honolulu
- Christina Tosi - Momofuku Milk Bar, New York
- Ming Tsai - Blue Ginger, Massachusetts
- Yuji Wakiya - Wakiya, Tokyo
- Tetsuya Wakuda - Tetsuya's, Sydney
- Jonathan Waxman - Barbuto, New York
- Alan Wong - Alan Wong's, Hawaiʻi
The City of Brussels is the largest municipality of the Brussels-Capital Region, and the official capital of Belgium. The City of Brussels is a municipality consisting of the central historic town and certain additional areas within the greater Brussels-Capital Region, namely Haren, Laeken and Neder-Over-Heembeek to the north, and Avenue Louise and the Bois de la Cambre park to the south.
Rossolounge is one of the most exclusive clubs in Italy Rimini.
Rossolounge wine bar restaurant offers fabulous aperitifs with caviar, salmon, champagne, tartare, truffle, finger
food, vegetarian menu, wine, champagne.
Rossolounge является одним из самых престижных клубов в Италии Rimini.
Rossolounge винный бар ресторан предлагает сказочные аперитивы с икрой, лосось, шампанское, тартар, трюфеля,
карпаччо, закусок, вегетарианское меню, вина, шампанского
Rossolounge es uno de los clubes más exclusivos de Italia Rimini.
Vino Rossolounge restaurante bar ofrece aperitivos fabulosos con caviar, salmón, champán, tártara, trufa,
carpaccio, canapés, menú vegetariano, vino, champán
Rossolounge ist einer der exklusivsten Clubs in Italien Rimini.
Rossolounge Weinbar Restaurant bietet fabelhafte Aperitif mit Kaviar, Lachs, Champagner, Tartar, Trüffel,
Carpaccio, Finger Food, vegetarisches Menü, Wein, Sekt
Rossolounge este unul dintre cele mai exclusiviste cluburi din Italia Rimini.
Rossolounge restaurant bar de vinuri oferă aperitive fabulos cu caviar, somon, şampanie, tartar, trufe, carpaccio,
finger food, meniu vegetarian, vin, şampanie
Rossolounge est l'un des clubs les plus exclusifs en Italie Rimini.
Restaurant Rossolounge bar à vin propose des apéritifs fabuleux avec caviar, saumon, champagne, tartare, de la truffe, le doigt alimentaire, menu végétarien, vin, ch
09.20.06 : Salmon Tartare paired with Avocada & Tobiko
Used to come here more often back when I was a NYU student...but their food is still as good as it used to be!
white anchovies, sunflower seeds, garlic aioli, potato chips, watercress, mustard and parsley. Dusted with kale powder, $18
Black Bass
Black bass tartare Mediterranean style with olives, citrus, fennel and marjoram. Served with warm toast.
Paired with Schloss Gobelsburg Gruner Veltliner Steinsetz 2006
Read about this meal at the ulterior epicure.
Steak Tartare
Buttermilk, Louisiana caviar. (Justin Devillier of La Petite Grocery in New Orleans, Louisiana)
Culinary Festival
Music To Your Mouth
Palmetto Bluff, South Carolina
(November 22, 2014)
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Willie's recipe is drink beer,,grab lobsters ,,eat
(for a more sporting contest remove the claw bands)