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Cake day: 17 juillet 2023

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  • Ah I know it was popular in Germany too, but I didn’t know about Poland. In France it’s also popular and a lot of restaurant serving meat have that on the menu but it’s often disappointing in restaurant because it’s prepared in advance and not at the order.

    I’m not sure if I would trust already made tartare from supermarket, but I guess they have very strict rules to follow so it should be fine. The picture you sent is indeed grounded very small. In france the specialty is to cut it by knife in small rectangle and not ground it. You have a better texture when you chew it.


  • It’s a unique taste that is hard to describe. But it’s of course very savory, with a lot of unami. The dominant notes are usually from what you add to the meat and not the meat itself (here for exemple, shallot and toasted pine nuts were dominant). If you like rare steak, you can imagine the same but more prononced and without the seared part. Also, foe texture it’s very soft and easy to chew as it’s already cut in very small pieces.






  • Yes, I’m trying different things everytime but the one I converged to is:

    For 2 person,

    • 250gr meat
    • Half a shallot, diced as small as possible
    • 2 Garlic, crushed with salt
    • Handfull of toasted pine nuts
    • ~30gr truffle mozzarella, diced very small
    • Little bit of grated parmesan cheese
    • Fresh parsley
    • Olive oil
    • Salt, pepper

    Cut the meat and mix everything in a very cold serving bowl. Then make two half sphere with hands to put in the plates, compress a little bit and then push the top with a big spoon to make a rounded “nest” for the egg yolk, add a pinch of salt in the egg. For the meat cut, i tried to translate from French but it’s not working well. The best is to ask your butcher.

    The original recipe calls for more shallot and some pickles. But i find it’s too much “crunchy” vegetable and the additional taste distract from the meat taste.