Tartare de saumon sur un lit de crème d'avocat

with vichyssoise and caviar of Dutch herring, crostini with curry rouille and herb salad

Seasonal Specials January 15th - January 28th

Week 03-04 2016

All recipes, creation & plating by Chef Erwin Husken

All photography by Kenneth Theysen l Timeless-Pixx Aruba

w/ Quail Egg Yolk

(Second of a Beet-4-Ways sequence)

Incredibly succulent. Later when these were served, I am afraid I had 3.

Fresh chopped beef, French mustard dressing, garlic popovers

Spotted on Foodspotting

dinner at richard's

chili peppers, pears, sesame oil

The Alembic, 1725 Haight St., SF

Cucumber and avocado salad in a lemon olive oil vinaigrette ($14)

T's dish... and a blurry image. :(

Brasserie Central

The Village of Merrick Park at 320 San Lorenzo Ave

Coral Gables, Florida

Yellowstone River caviar

The Modern

www.themodernnyc.com

9 West 53rd Street

New York, NY 10019

(212) 333-1220

Dinner at 2941 Restaurant in Falls Church

Bibimbap, crispy rice, tofu dressing

with lettuce, wakame salad, tomato, croutons, sweet & sour red onions, spicy papaya mayonnaise and a sesame cracker

Blue Fin at the W Hotel Times Square. 4.26.07.

At Bistrot des Petits Carreaux they serve you tartare the way it's supposed to be, with a raw egg, capers and chopped onions and gherkins, and some of the best potatoes in Paris (fried in duckfat!).

Ordered three to start off. It's so good, you don't want to share. I was so excited, I couldn't wait to take a bite before taking a pic.

Pre-Nitro.

Tasmanian salmon tartare, crispy yuba, lime vesicles, and liquid nitrogen frozen sesame oil powder. We were instructed to take a bite and breathe out to produce billowing pillows of cold fumes appearing much like a dragon.

Beet Tartare, Roasted Red Bell Pepper, Quail Egg,

oven-dried Prosciutto di Parma,

Chives, Yellow Pepper Puree spiked with African Black seed

Jalapeno, radish, samphire ($15)

the bar at alo

163 Spadina Ave., 3rd Fl.

Toronto, ON

(416) 260-2222

alorestaurant.com

Twitter: @AloRestaurant

Co-owner & Head Chef: Patrick Kriss

Co-owner & General Manager: Amanda Bradley

Sous Chefs: Matthew Betsch and Nick Bentley

Pastry Chef: Cori Murphy

Beverage Manager: John Bunner

Sommelier: Anjana Viswanatha

Beef tartare Chillicreme Brotchip

at Bricca, Sangenjaya, Tokyo

Tartare de saumon confit au sirop d’érable, citron et gingembre. Rattes, légumes.

Korean spiced tartare, shrimp chips

Michy's

6927 Biscayne Boulevard

Miami, Florida

305.759.2001

"Cooking Off the Cuff" - June 26, 2014

food for thought miami

twitter: @frodnesor

The Art of Farmer's Garden by Vlasic at David Burke Kitchen in The James Hotel

Egg salad (that's the creamy white layer)/smoked tomato/mustard oil/fingerline chips

© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.

Tartare with Rye Bread and Condiments

...with alba white truffles, sea salt, and garlic. (Course 7/22)

Recommended sake pairing: Ichishima Tokubetsu Honjozo Niigata

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Grand Omakase Tasting at O Ya

Boston, MA

October 13, 2011

steak tartare (via Foodspotting)

This dish consisted of a salmon tartare, canteloupe shot, Lima Bean Puree and a spice seasoning for the tartare.

Tartare with Rye Bread and Condiments

Yui Edomae, Las Vegas NV

Tartare with Rye Bread and Condiments

Sushi rice on wakame, avocado puree over trout tartare

nice glazed on the supposed kobe, just so so though

Sino - (408) 247-8880 - 377 Santana Row, Suite 1000 , San Jose, CA 95128