Hand-Cut Beef Tartare · Toast

Six components, weighed and portioned. Once the knife touches the beef, service starts.

MISE 01The Fillet

MISE 02Cured yolk

MISE 03Brunoise

MISE 04Toast points

The cut cannot be rushed. The dressing cannot be measured by eye. Both are learned on the block.

01

METHOD 01Slice

02

METHOD 02Dice

1. Trim & slice. Fillet from cure to service board. Remove any silverskin. Slice into 3 mm sheets against the grain with the 24 cm chef knife. Never mince.
2. Dice. Turn the sheets 90°, cut into 3 mm strips, then 3 mm dice. The cube must be visible on the plate. Keep the beef on chilled marble, never wooden board.
3. Dress. In a chilled steel bowl: beef + 15 g brunoise (shallot, caper, cornichon) + 8 g cured yolk emulsion + 2 dashes Worcestershire + 1 dash Tabasco + Dijon. Fold with two forks. Season LAST.
4. Plate. 85 g quenelle to a chilled slate plate using two spoons. Two sourdough toast points at 4 o'clock. Cured yolk swipe at 8 o'clock. Sea salt at pass. Cutlery: butter knife + fork, both chilled.

The wine must lift the beef, never overpower it. Chilled Gamay is the classic answer. Serve at 12 °C, never room temperature.

• ×Minced, not diced. Grinder, food processor, or dull knife = failure. Sharpen daily, cut by hand only. If you cannot see the cube, start again.
• ×Warm beef. Meat off the ice for > 6 min = colour turns, texture goes. Marble board on ice bath, always.
• ×Over-seasoned in the bowl. Salt draws water, kills texture. Season AT THE PASS. Never in the dressing bowl.
• ×Sad quenelle. Two spoons, worked between three passes. Should sit tall, not spread. If it slumps, the beef is too warm.
• ×Cold beef, warm toast. Toast points delivered still warm from the salamander = tartare weeps in 30 s. Toast to room temperature only.

Raw beef advisory printed on menu · Traceability logged farm-to-plate · Pregnant guest warning issued verbally