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tartare of beef served with poached egg, mustard mayonnaise and fried rye bread
Michel Roux Jr. / Restaurant Le Gavroche
The Chef's tartare
tartare of beef with fried onions, pickled onions, pickled mustard seeds, mustard cream and cress
John Puggaard / Restaurant Schønnemann
MODERN CLASSICS
The recent years’ focus on Nordic food culture, where delicate, mineral flavors are allowed to stand alone, has made the tater modern again. At Schønnemann tatar has always been modern , and all the trends in the world will ever change that.
Tartare - the classic
– tartare of beef with raw egg yolk, capers, horseradish, onions and pickles
180
The chefs tartare
– tartare of beef with fried onions, pickled onions, pickled mustard seeds, mustard cream and cress
180
The butcher's steak tartare
– tartare of beef mixed with mustard, Braastad XO Cognac, and secret spices; served with fried rye bread, onions, capers and raw egg yolk
195
Michel Roux Jr. tartare
Michel Roux Jr. / Restaurant Le Gavroche – London
– tartare of beef with Braastad CO Cognac served with poached egg, mustard mayonnaise, grated horseradish and fried rye bread
200
Beuf tartare
Ole Troelsø / Gastronomy editor at BØRSEN
– slightly roasted tartare of beef served with grated horseradish, raw egg yolk, fried capers and rye bread
