Now, before anybody makes a face, let Chef Unk explain something!
Beef tartare is finely chopped or minced raw beef, carefully prepared and served with seasonings and other ingredients. It's also a dish you'll find in Czech restaurants, although different chefs have their own ways of making it.
But this wasn't an ordinary tartare. The chef paired it with smoked cracklings, those crispy little pieces of cooked fat or skin that bring a savory crunch to a dish. Think of the crunchy bits you might find on perfectly cooked bacon, only prepared differently!
There were also marinated shimeji mushrooms, spicy sriracha mayonnaise and a smooth egg yolk gel. Now, egg yolk gel is a clever way chefs transform egg yolks into a smooth, thickened preparation that can be shaped or placed precisely on a plate. It's like taking something familiar and giving it an entirely new texture! Alongside it came rich brioche bread made with lard and delicate, crispy filo chips.
Let's break that down. You've got tender beef, smoky crunch, savory mushrooms, a little spicy heat, rich bread and thin, crispy pastry.
Ever eaten something crunchy and creamy in the same bite? That's part of the fun here. Different textures keep your mouth interested. This chef definitely understood the assignment!
Course Three: The Duck That Brought the Drama
Our third dish was dry-aged duck breast.
Now, duck is actually a familiar part of Czech cuisine. Traditional Czech roasted duck is often served with cabbage and dumplings. But this chef decided to do something a little different. Instead of simply roasting the duck in the traditional style, the chef used a technique called dry-aging.
