Steak tartare

A classic brasserie dish, steak tartare’s theatrical preparation at the table by your solemn, long-aproned, curly-moustached waiter will be half its appeal. Tradition has it that horse meat is the best choice for a good French tartare. This is perhaps a nod to the Mongolian origin of the dish: on the warpath Tatars reportedly carried raw meat under their saddles, making it as tender and instantly available as a Big Mac. As with the omelette, when serving a tartare, individual prefere