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Tartare of Kuroge beef from Shiga. With hen-of-the-woods mushrooms, pickled garlic, nantes carrots, snap peas and red wine reduction.
The meat was like butter, sweet and rich and flavorful.
PS: Blogged it.
Restaurant la Stub du Parc à Obernai, Alsace, France.
Crédit photos Office de Tourisme d'Obernai - Hotel-Restaurants le Parc****
Office de Tourisme d'Obernai
Téléphone : 03 88 95 64 13
e-mail : info@tourisme-obernai.fr
pine nuts, avocado, apple vinaigrette, chips
Michael's Genuine Food & Drink
30 N.E. 40th Street, Miami, Florida
305.573.5550
twitter: @frodnesor
Taste: Too heavy on the cornichons for my palate. My friend loved it. The steak came with toasted bread to spread it on.
• beef tartare, caraway sauce
Dinner at Louro: review and descriptions on my blog, www.donuts4dinner.com.
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shrimp tartare, diced tomato, potato confit
134 NE 2nd Avenue, Miami, Florida
786.542.5070
twitter: @frodnesor
TARTARE DE ATÚN DE ALMADRABA CON BRÓCOLI 'AL DENTE' Y SOPA FRÍA DE TOMATE ASADO
Ricard Camarena
C/ Sumsi 4
46005 Valencia, Spain
-Ingredients-
Serves 2 people
10 oz. sushi grade tuna
2 scallions, finely chopped
1 tablespoon ginger, finely chopped
1 clove garlic, finely chopped
1/4 cup cilantro, finely chopped
2 tablespoons olive oil, to coat the mixture
Juice of 2 limes
Salt and pepper to taste
Finely chop the tuna and mix all other ingredients in a mixing bowl. Place in a mold of your choice and arrange on a plate. We used a votive candle holder. Use lime slices as a garnish.
Tartare
Chef: Mathieu Cloutier
Restaurant: Kitchen Galerie
Photographe: Fabrice Gaëtan
www.fabricegaetan.coFabrice Gaëtan ©
Tartare de Saint-Jacques, caviar oscietre accompagne des Pomme ratte roties aux epices, petits legumes "a la grecque"
Hokkaido sea scallop tartar, oscietra caviar accompanied with herb baked baby potato "ratte", baby vegetables "a la grecque"
Dijon mustard, capers, anchovies, chopped onion, tabasco and Worcestershire, 1 raw egg yolk, s & p
I don't measure anything out..just use what you think will taste best.
aka Entrée From Moskow ($18)
Coming in two sizes, the smaller version (as seen here) makes for a light entree or hearty appetizer (in lieu of the fantastically generous charcuterie platter from at Thuet). The use of thinly sliced pretzel bread was a nice additio, having a tight crumb that held up against the moist, finely structured and seasoned tartare. This is one example of how some days just start better because it started right.
Tuna tartare. From bottom to top: seaweed paste, fresh wasabi, creme fraiche, chives, (?), puffed rice.
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