Beef Tartare, Hard Cheese, Herb Salad
Hand-cut tartare pressed low and wide, covered in grated cheese and micro herbs, with a cured yolk alongside.
Pressing tartare wide instead of tall is a deliberate ratio decision. A tall quenelle gives you mouthfuls of nothing but beef; a wide disc means every forkful takes cheese and herb with it.
The yolk is served separately so the guest decides how rich it gets.
