Medium 5097
L'onglet

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"Steak tartare is said to have been the method by which the Tartar tribes would prepare their meat. By placing it raw between their saddles, their horses could tenderize the meat and season it for eating later. L’Atelier de Joël Robuchon’s version could not be further from that barbaric past. The mixture is the perfect balance of cold steak, salty capers, spicy chilies, and sharp chives and shallots. It's served with Robuchon's equally famous Crinkle-cut frites. C'est magnifique!"

Also at L'Atelier de Joël Robuchon

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