Tartare is today a symbol of elegance and precision in the kitchen, but its origins lie in old and evocative tales. The name itself recalls the Tartars, the nomadic peoples of Central Asia, credited by legend with the habit of eating finely chopped raw meat. Myth aside, it was in France between the 19th and 20th centuries that tartare took on its modern form: raw beef hand-chopped with a knife, seasoned with a handful of essential ingredients, and often topped with an egg yolk.
From a simple, straightforward dish, tartare has become over time a blank canvas on which every kitchen can express its own identity, playing with cut, seasoning and texture. It’s a preparation that leaves no room for compromise: the quality of the raw ingredients, technique and precision are everything.
Our own interpretation starts from that very tradition. A fried egg yolk reworks the classic accompaniment by playing with two different textures at once, while a touch of carefully dosed caramel adds an unexpected note that amplifies the savoury depth and umami of the meat.
A dialogue between history and the present, designed to offer an experience that respects the past while looking forward.
We look forward to having you discover it at the table.