Beef Tartare, Whipped Base, Bitter Leaves
Hand-cut tartare set on a whipped base, dressed with bitter leaves and berries for acid.
Tartare is a knife dish and a temperature dish. Mincing crushes the fibres and turns it to paste; hand-cutting keeps every piece distinct.
Dressing it in advance is the common failure, because the salt begins curing the meat and by service it has gone grey and firm.
