Tartare Bar in Fulham

Tartare Bar in Fulham

After our Ramen Bar for winter, we have decided to launch our Tartare bar for the summer, I have started to put 4 types of tartare and more will come as we go along. In France tartare is a speciality, every brasserie will have steak tartare mostly and they all taste the same. boring in my opinion. I love tartare, if its on the menu, I want to order and i know at 75% of time I will be disappointed, but hey, love is blind.

At Bistro Mirey, we pride ourselves, to cook french cuisine with Japanese influences. in the result we created our own version of steak tartare, the way I love and won’t never get tired of it, its been almost 2 years now we are doing this version and still the best i ever had. we have repeat costumer who only come for it and this is a good sign in my opinion.

Our steak tartare is made using scottish bavette from our local butcher HG Walter in barons court, seared the piece of beef on every corner, then finely chopped by knife. then weighed to 80gr for a starter, 160gr for a main course. then we had edamame (texture), japanese black sesame seed (crushyness), finelly diced ginger (the little kick), soy sauce (saltyness), and our sercret spicy sauce that only the chef (me) know its secret. Mix all it well and Voila.

the vision and the taste of the perfection, flavour of the meat, crunchyness, texture and mostly important the little kick, finished with a yolk of quail egg to smooth it all.

Every tartare we sell at the restaurant, are tasted by me to make sure its perfect.

As the result of the popular demands, we have decide to explore the possibilities ‘ whats next?’.

Few years ago, i remember i was in south west of France, Dordogne region. been to few restaurant and they all served the same food and mostly Duck, in all shapes and sauces, and all parts, if you don’t love duck meat then move along. We stopped at this little auberge and they served a duck tartare. I was shocked, never thought to be possible. I was wrong it was delicious. same way that the steak tartare but more gamy flavour. So, we decided to give it a go at the restaurant, also well received so far, did a little twist by adding pistachio, tarragon, red onion, chilli, soy sauce and my secret sauce. presented slightly loose on the plate, topped with the quail yolk and tarragon micro cress. sprinkle of schichimi togarashi (japanese chilli mix).

With the surge of Vegan mania, i thought it be quite easy to find a tartare for our vegan friends, came up with potential top 4 choices but when you run a restaurant you need to pick the one you will sell the most and the most interesting one and seasonal, tough love i thought, Spring and Summer time give you so much choices that it will give you an headache. decision decision!!!

  1. avocado and wakame
  2. isle of wight tomato, black olive and sunflower seeds
  3. heritage beetroot, wasabi
  4. charantais melon and cucumber
  5. on & on & on

i picked Heritage beetroot and wasabi, we will bring the rest next month or they will appear from time to time on our special board, or on a sunny days if we are lucky. the raw beetroot (purple) are partly roasted then diced, mix with shallot, capers, wasabi dressing, push down in a ring on top of thin slice of golden beetroot (yellow). Hearty, spicy, crunchy and good looking and super healthy. Thats what vegan should be in my opinion, real, simple, healthy and authentic. i am not going to go on details on the subject just yet, that will be for another blog….hehehe.

And our last addition, keeping the best for last. Chalk Farm sea trout, nori, sushi rice and avocado tartare. It look like a big sushi….lol

Farmed and sustainable fish, filleted and semi cured in one portion of salt for 2 portion of sugar with lemon zest for 24 hours. then rinse and frozen. then we diced finely, add spring onion, white sesame seeds, yuzu juice and the special sauce (so versatile) mix well

into a ring, sushi rice mixed with black sesame seeds pushed down topped wih a nori leaf, topped with fish mix, topped of sliced avocado and topped with salmon caviar.

becoming our second bestseller.

in the next month, we will have Tuna tartare, fruit salad tartare (dessert), avocado and seaweed tartare, venison (game season), tomato and cucumber tartare and much more interesting combination and with the japanese twist.

I hope you will enjoy this blog, if you have any questions or need advice, feel free to contact me.

next blog i will write about french wines and why we only use small vineyard or small production. 2 subject i love Food and Wines.

 

Gerald

 

Dingley dell pork belly, celeriac mash, apple sauce

Dingley Dell pork is from Suffolk, using the correct breeds, rear and grow stress free and healthy diet to maximize taste and tenderness.

One of my favourite dish, it’s a long process however the result is “fantastique”

serve 4

1kg Dingley dell pork belly, bone in, rind on

Cornish sea salt

cracked pepper

1 lemon

  • With a sharp knife, score the skin in straight lines all across the skin and as close as possible of each others. Season well and rub with lemon juice. Put in the fridge for 20 minutes.
  • Meanwhile, pre-heat the oven @240degree
  • Place the pork belly into a roasting tray, and in the oven for 45 minutes.

1 large white onion, quartered

2 carrot roughly cut

1/2 celery roughly cut

2 bramley apple cut in halves

  • Reduce the heat to 150 degree, add the vegetables around the belly. Cook slowly for 4 hours at this temperature.
  • After 4 hours, pour a bottle of Aspall cyder on top of the belly and cook for another 45 minutes.
  • In meantine, peel and dice 1 celeriac and 1 bramley’s apple. Put into a saucepan, add cold water and salt. Cook till tender, and mash roughly with a potato masher or a fork. Check seasoning.
  • Peel and small dice 500gr of Bramley’s apple, 1/2 lemon juice, 60gr caster sugar, 50gr butter. Into a saucepan and cook slowly till apples are tender, remove from the heat to rest.
  • Remove the pork belly from the roasting tray, remove bones and cartilages.
  • cool down and place in the fridge for the meat to rest, once cold portion the belly into 4 equals portions, it is important to cut a cooked pork belly cold otherwise you break apart the crackling to the meat or worse.
  • make a jus with vegatable from roasting tray, by deglacing with more Aspall cyder, bring to the boil, skim the fat out, check seasoning, and taste till you are happy.
  • into a hot pan with vegetable oil, put the pork belly skin first, cook till skin start to puff, then turn on each side and place in the oven for 10-15minutes, reheat your celeriac and apple sauce and dress the way you like it.

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Locals for local people

We were on our way to city center of Valencia at 11pm.. Luckily behind us, a local tapas bar. At that instance, I thought, why going central while you have a local tapas bar, funny enough we thought it was empty. But, little did we know, the terrace was full. The food was delicious and nice presentation. Staff super friendly even though they don’t speak English we all made an effort to understand each other. Definitely recommend to visit them.

Address: Calle barraca 92,Valencia

           #Tapas #Valencia #Spain #Beer #Local