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Le tartare du boucher, pour le faire, il faut couper la viande au couteau, et ne rien ajouter, ni capre, ni cornichon, sauf de la décoration : un peu de lamelles de parmesan raclées à la mano...
crème fraiche remoulade, toast points
Note: We shared it.
In the Fotografiska Museum
281 Park Avenue South
New York, NY
Chef Randy Rucker of Bootsie's did this venison-heart tartare with millet grains and foraged wood sorrel for a special tasting dinner at Chez Roux in Conroe. A clean, pure spoonful of umami, with a surprisingly light effect. Photo by Alison Cook
This was one of the most impressive dishes of the night! For you vegan fans out there - the tartare was made of dried and rehydrated Japanese Momotaro sweet tomatoes! Pickled Maui onions and shiso stalks gave a nice accent to the tartare - and togarashi dusted shrimp chips provided a crunchy texture.
As we were going to Ad Hoc later on for dinner, we sadly realized we couldn't go hog wild with ordering. :( So we decided to first try the toro tartare - it arrived with a very unique presentation! The tartare itself came on a wooden tray propped up on a bowl of ice - a second tray contained (from left to right) a nori paste, wasabi, creme fraiche, scallions, whipped avocado and toasted rice. This was our favorite dish here!
tuna tartare with currants and toasted coconut. It is topped with an avacado mousse and toasted almonds!
Kitarra - LA, CA
www.cookingdebauchery.com/cooking_debauchery/2006/04/tuna...