"The Dish: Le Bœuf Tartare à la Moelle Aristans’ take on tartare involves bone marrow, truffle, and even more bone marrow. And while that many rich ingredients could taste overwhelming, they pull it off. The diced, almost mashed, herb-seasoned beef paired with gaufrettes (think super-thin waffle chips) tastes light, almost weightless, as though this is the only plate-to-mouth vehicle tartare should ever use. Plus, the ever-so-slightly poached egg yolk balanced on top breaks so beautifully that it might shoot a tingle up your spine as you scoop up bite after bite. " - chelsea thomas, gianni greene
Quit Nguyen
