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We decided on the five-course tasting menu (only $80, and the matched wines were only $30 more for all five!). I have to admit I was skeptical at first, looking at dish no. 1 and thinking, "Christ, tuna fucking tartare? Has this not been done to death?"
No. No one's done it like this.
The beautifully seasoned albacore was nearly puréed, and sat atop a purple sweet potato purée with yet more layers of flavor and texture, then soy braised caramelized onions, sliced jalapeños, shiso leaf, orange and topped with fried lotus root chips.
The symphony of flavor and texture was amazing.
I quickly learned that this chef doesn't serve tired, done-to-death dishes. This was wild.
The wine was 2005 Pablo Padin "Segrel" Albariño from Spain.
Salmon
Caviar, and avocado.
(Mark Lundgaard Nielsen of Kong Hans Kælder)
Sarfalik
Hotel Hans Egede
Nuuk, Greenland
(September 21, 2018)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Delicioso tartare de atún con tostones. Ubi's sigue innovando su menú para los foodies. (via Foodspotting)
STEAK TARTARE $9 - Chef’s blend of hand chopped raw strip loin and tenderloin, watercress, house-made potato chips
* substitute pommes frites** $4
(Saw it didn't taste it.) (via Foodspotting)
These Smoked Salmon "tartare" bites are bringing it back to 1995, but in a good way! A perfect party hors doeurves!
www.sporkorfoon.com/spork_or_a_foon/2009/08/smoked-salmon...
spicy and citrusy tuna tartare tap dancing and tingling my forehead; phenomenal version at M. Wells (full review at www.bradleyhawks.com)
Tuna Tartare
Sesame oil, tamarind, soy, ginger.
Senor Mostaza
Monterrey, Mexico
(June 2, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
Nous sommes arrivés en France! We are staying in this lovely country for two months this spring. Our primary residence is Lyon, the third largest city in France, located to the southwest. It is a historical, cultural, and very picturesque city founded as the Roman city of Lugdunum, spread out over two hills and two rivers -- the Saône and Rhône.
With side trips to locations as diverse as Paris, Perpignan, Aix-en-Provence, and more, Steve and I aim to get our fill of a country neither of us has seen in a decade, and enjoy the cuisine, culture, language practice, scenery, and generally, la vie quotidienne.
Read more about our travels at www.circumnavacation.com!
With hot sauce. An interesting rendition. The Black Hoof is a great addition to Toronto's food scene. A nose-to-tail shop that's looking to expand across the street into a retail/brunch space.
// More on The Black Hoof @ foodpr0n.com or all Black Hoof posts
Tartare of smoked beef leg in kombu (seaweed) aspic with rau ram, lime, cucumber and Thai basil at Oxheart. Photo by Alison Cook
Inundated with minced red onions which overpowered the lean flesh. The additional black tobiko helped provide a savoury briny balance to the vegetal-dominant mix. Perhaps not the strongest element of the evening (well maybe it was given the way it stimulated the olfactory nerves), but it provided another off menu creative outlet for the chef that made the dinner offerings feel less standard.
darindines.com/2013/11/11/hamasaku/
Hamasaku
11043 Santa Monica Blvd
Los Angeles, CA 90025
Dining date: 11/7/13
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.
Tartare of raw mackerel, which was lacking a bit of flavour. With tuna mayonaise which had a little bit too much flavour. With cucumber and euh, I forgot, yoghurt-sauce or something like that? It was okay but not spectacular. Could have been much better.
Klik voor mijn verslag van dit etentje bij : restaurant Smakelijk Eten en Drinken in Vlaardingen.
In the US, you usually see steak tartare as an appetizer, but in Paris it seems to be always an entree. I was a little reluctant to have a full entree of this because it seemed like it might get a little "samey" over a full dish. But that didn't turn out to be the case at all. A very good choice for my final meal in Paris.
By the way, you often read that steak tartare is called "steak Americain" in France. But on every menu that I saw, it was called "steak tartare."