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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 tarragon mayonnaise, potato chips and pickled green tomatoes
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
Tartare - the lion piece
– tartare of beef with tout roe, red onions, chives, horseradish; served on rye bread spread wih Madagascar pepper mayonnaise
180
The chefs tartare
– tartare of beef with tarragon mayonnaise, potato chips and pickled green tomatoes
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
