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with dollop of osetra caviar (top) and lineup of fresh wasabi, creme fraiche, dashi-soy, chives, avocado creme, and tiny rice crackers. some sort of japanese peach at left to cleanse the pallet
Chopped steak tartare with horseradish-creme, toast and watercress.
New recipe at "J", but still very good. Guess some occasional changes to the menu are good.
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Ready to be put on a plate
Steak Tartare:
- Raw minced beef meat (150g/person)
- 1 egg (yoke)
- Parsley
- Half a spoon of mustard (Djion mustard)
- Tabasco (adjust to liking)
- Salt & pepper
- A tiny bit of olive oil
- A tiny bit of Vinegar (balsamic)
- Shallot
- Capers
Chop finely the shallots and parsley
Mix the egg yoke with the minced meat.
Add the shallots and parsley to the mix, and mix with the rest of the ingredients (except the capers)
Add the capers and mix delicately.
Serve immediately.
You can also cook it "aller-retour" on a hot pan i.e. very briefly on each side.
Spicy Radish
Ginger Dressing
JG's signature appetizer, and not without reason. Stellar.
Buttery rich mashed avocado laid beneath a fine mince of blue fin tuna, and if my memory serves me correctly, it was also dotted with a brunoise of onion or possibly radish. Kicked up by a chili oil spiked ginger dressing (using a very Asian blend of sesame oil, ginger, and possibly star anise), and layered by slices of crunchy and peppery radish, the contrast of textures (crunchy vs unctuous smooth avocado and clean dense fish) and flavours (rich vs. spicy vs. refreshing vs. clean) was a symphony in the mouth. Again, stellar.
Wagyu Tartare
Giardiniera, black olive caramel, sherry vinegar.
Notes: As good as ever. I love bluestem's wagyu tartare. It's got everything I live for: bold flavors, textural contrast, fresh ingredients, and colourful presentation. The beef was nicely chopped and very clean-tasting. I *loved* the crunch of the potato chips. I especially loved the giardiniera and the black olive caramel, which is umami heaven for me.
($14)
Minced duck hearts served puttanesca-style (capers, olives, garlic, shallots, chilies, parsley, and basil) with Jerusalem artichoke chips, and anchovy-tomato vinaigrette and basil cress.
Toronto Life's Valentine's Week Must Try: www.torontolife.com/daily-dish/must-try/2014/02/13/must-t...
Hand cut tenderloin (Fieldgate farms grass fed beef) 65 degree egg yolk (local free run chickens), gaufrette potato chips, lemon dressed microgreens (Soiled Reputation).
The egg yolk was a little more done than to my normal liking, mainly for the fact that although cooked, it was a bit too solid to mix into the finely minced tartare. Although I don't think many people would have an issue with it, my preference would perhaps be a 60 or 61-degree yolk here (if it had to be cooked). Other than that, I fell in love with the plate because of the gaufrette potato chips.
I love shapes. I love eating shapes. Fried shaped chips make me happy.
Venison Tartare
Waffle.
Kong Hans Kælder
Copenhagen, Denmark
(September 27, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Arctic Char Tartare
I chopped up the fresh char left over from the filet cuts (see here), mixed it with some salt, white pepper, dill, olive oil, and a squeeze of lemon juice and molded them mini fluted tartlet tins. I lightly pickled thin slices of English cucumber in a simple red wine vinegar, salt and sugar combination and fanned them out on the plate. Unmolding the tin of char tartare in the center, I topped each cake of fish with a dollp of creme friache and garnished the plate with fresh chive.
See the entire at home: la fête du bar en dehors dinner set.
Roebuck Tartare
with Rossini caviar and crème fraîche.
Kong Hans Kælder
Copenhagen, Denmark
(May 21 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Tartare of Halibut
Pickled fennel, dill, and buttercream vinaigrette.
Bell's
Los Alamos, California
(April 9, 2021)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
Hamachi Tartare, crispy rice cake, cucumber, ponzu.
Cellar335, located below White Eagle Hall in the former weight room off the former St. Anthony's High School practice gymnasium, was opened by chef Jamie Knott, of Saddle River Inn, in 2016.
($13) – hand chopped and seasoned Dingo Farms beef tartare paired with green beans, hickory sticks and a sunny side egg.
Yellowfin Tuna Tartare with roe and citrus vinaigrette. Course #1 of the chef's tasting menu, which changes every day because now today it's different online. :)
10 Arts - an Eric Ripert restaurant, in Philadelphia, Pennsylvania.
Tartare de fraises au chocolat - Strawberry Tartare with chocolate sauce.
Strawberries are rolled over granulated sugar mixed with lemon zest and chocolate sauce poured on top.
Oyster Tartare
Caviar, croutons.
(Daniel Calvert)
Day 3: Daniel Calvert
The Restaurant at Meadowood
Meadowood Napa Valley
St. Helena, California
(December 10, 2019)
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Dinner @ "Andre Restaurant".
World 14th Best Restaurant (2017)
2 Michelin Stars Singapore (2016-2017)
They arrived looking dainty and brittle, resting on a bed of puffed grains (rice? wheat?) and almost bordering on cute. "One mouthful does it"...purred the server. And I did.
Rich mashed potato and decadent truffle rushed out to greet me in gusto, swirling in giddy joy inside my mouth. Then the soft texture of the beef tartare took over, leaping in with bountiful hops of umaminess. The entire flavour celebration never stopped......joyous, flamboyant even but not once excessive.
This was a true happy party in my mouth!