Beef tartare

Confit quail egg yolk

Preparation info
  • Makes


    • Difficulty


Appears in
Pied à Terre: Celebrating 30 years

By Asimakis Chaniotis and David Moore

Published 2021

  • About


Smoked olive oil (25ml for this recipe)

  • 150 g charcoal
  • 1 L extra virgin oil


Smoked olive oil

Light the charcoal and when really hot, place in a metal container with the olive oil. Let it cool down completely and then pass the olive oil through a fine muslin. Store in a glass bottle for up to a month.

Crispy shallots

Cover the shallots in milk and set aside. When needed, strain,