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I just had this #amazing venison tartare. I think this place getting better and better. (via Foodspotting)
finely chopped beef tenderloin with shallot, capers, pickle and parsley served with raw egg yolk, blinq blossom and canapes
tasting menu write-up: www.foodpr0n.com/2013/05/24/chantecler-anew/?utm_source=f...
regular menu write-up: www.foodpr0n.com/2012/10/10/chantecler-toronto/?utm_sourc...
Read the GAYOT.com professional restaurant review at www.gayot.com/restaurants/monsieur-marcel-beverly-hills-c... All photos Sophie Gayot © GAYOT.com