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TARTARE

Michel Roux Jr. tartare

tartare of beef served with poached egg, mustard mayonnaise and fried rye bread

Michel Roux Jr. / Restaurant Le Gavroche

Beuf tartare

slightly roasted tartare of beef mixed with cognac and herbes served with with horseradish, fried capers and raw egg yolk

Ole Troelsø / Gastronomy editor at BØRSEN

The Chefs tartare

tartare of beef with  mushroom mayonnaise, mushrooms, fried and pickled onions, mustard seeds and cress

 

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 and pickled onions, 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 mixed with cognac and herbes served with with horseradish, fried capers and raw egg yolk

195