Medium 7658
Tartare de bœuf et pommes allumettes

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"For a nice beef tartare, I go to Leméac. Their preparation is classic: capers, shallots, garlic, Dijon mustard, and high-quality beef. The only thing they do differently is the addition of a little truffle oil at the end. When you go there for dinner, you always know you're going to have a good meal."