Alexandre Polmard beef tartare, Oscietra caviar, lightly-cured cage free egg yolk, pickled onions and toasted baguette chips.
by TwoTon_TwentyOne
Alexandre Polmard beef tartare, Oscietra caviar, lightly-cured cage free egg yolk, pickled onions and toasted baguette chips.
by TwoTon_TwentyOne
14 Comments
For toasted baguettes, they sure aren’t.. toasted.
Anyways, this is, you know, boring. I’m sure it tastes fine, but visually incredibly underwhelming. Having 150g of caviar on top won’t magically fix a dish’ visual impact.
I think it’s simple and elegant.
Something I would love to try. Tartare is by far my favorite, but I haven’t tried it with caviar yet.
Looks delicious! I would need a couple more baguette chips.
Totally my jam, what a treat.
What I’d do-
Different color plate, maybe blue, black or white.
A more circular bread, tad thicker slices.
Maybe watercress bed? Or tossed with the pickled onions to make it fuller and triad it with the bread instead of either side.
Personal take, mint as is!
This looks amazing. Totally does.
But it needs the other accompaniments. Cornichons, hot mustard, some grated horseradish, various pickled veg.
I wouldn’t do watercress, I’d do sprigs of chervil. The anise flavour will play well with the sides. And look perfect because their delicate bunches
I don’t know what this means but it kinda looks good
I am tempted to deflate the yolk.
Gorgeous….but more chips!
What’s your technique look like for getting a yolk like this!? It’s not just a separated, raw yolk right? Real question, I am a newbie.
What’s a lightly cured yolk if I may? What’s the difference from fresh yolks? Let’s say I have some particular interest in the topic…
I’m curious how Polmard beef tastes, I’ve never had it. I wonder how it compares to other ultra premium beef.
Christ, the egg yolk is becoming the new “shaved black truffles”.
Interesting, what the price?