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First course of the Omakase tasting menu at Morimoto Napa was one of Morimoto's signature dishes (literally):
Toro Tartare
black nori paste (not on mine), wasabi, crème fraiche, chopped chives, avocado, and rice crackers
Dashi soy sauce on the side and yamamomo or mountain peach as a palette cleanser.
The idea was to take a little shovel, scoop up some tuna and one of the condiments, dip it in the soy sauce, and eat it. I liked the sour cream and chives the best, but the crunchy rice bits were good too.
cooked on charcoal and mixed with green olives, fennel bizcochos, oyster mayonnaise and finished with ash $18
A little steak tartare for my main course at lunch at the Opéra Café in the Place de l'Horologe.
Avignon, France.
May 5, 2014.
Carpaccio, tartare, shellfish.
Classic and contemporary compositions and ultra-fresh ingredients.
Selection of eight light but refined seafood dishes.
€ 120 per person
On Sat & Sun they have a brunch and dessert buffet, filling the dining room with those who were dressed to the nines, along with families with many children, to people in jeans. The restaurant itself was filled with an abundance of chatter (think Chinese dim sum) which confused me when I first entered the premises, believing that the main floor room was the casual dining room of the châteaux. I might have made a mistake to not order the classical menu that balanced both raw and cooked courses and instead opting for the one featuring all raw fish (although the ingredients were spectacular and absolutely sweet with freshness, my palate grew bored of the similarly prepared items). All my courses were served in pairs.
Chef Kevin McKenna (Executive Chef Globe Bistro and both Earth locations) paired with Second Wind Farms to prepare a duo of elk products - one a elk tartare studded with cornichons and peppered with grated egg yolks; another a red fife cracker topped with a rare roasted slice of elk (a bit tough to eat standing up and in one bite). The meat focused plate was paired with a tumble of foraged wild leeks which were tender, loose and seemed to naturally belong together with the game meat.
Photo taken with iPhone
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"
Tartare was good, but I found the chips too overwhelming for this dish. I think something closer to the baguette crisps from Ace Bakery would have suited better. These were just overwhelmingly spiced compared to the subtle flavour of the steak.
// Nota Bene 180 Queen St. W., Toronto
finely chopped beef tenderloin with shallot, capers, pickle and parsley served with raw egg yolk, blinq blossom and canapes
Elly McCausland of 'Nutmegs, Seven' visited Taste Festival's The Lab food event at Tobacco Docks, London for AO At Home.
The weather here has finally warmed up so salads are now in season.
We ground some tenderloin mixed with finely cut vidallia onion, worchestershire, garlic, salt and pepper. Served with a side of roasted garlic and olive oil aoli, stacks of matchstick cucumber and finall a sorbet of watermellon seasoned with black pepper and thyme.
light tasting and delicious.
Salsiccia d’agnello battuta con croccante di pane e formaggio caprino @ Chalet Mattias - Livigno (SO). Chef Mattias Peri. www.riccidimare.net
($16)
Chopped raw lamb heart with lemon, house-baked rye crostini, sided by grated caramelized cream (something Hopgood learnt when he worked with Robert Belcham), which cuts through the lamb and melts into a creamy texture. This was something that Hopgood had learnt when he worked with Rob Belcham.
Salmon and Oyster tartare, mango and basil coulis, micro salad. www.chompchomp.com.au/2013/05/sky-on-57-singapore/
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