Steak Tartare, Cured Egg Yolk, Toasted Sourdough
Clarette · London
Nutrition
≈ 450 kcalper portion of about 200 g
- Protein26%
- Fat62%
- Carbohydrates13%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Finely chopped raw beef seasoned with various aromatics and served with a cured egg yolk. It is traditionally accompanied by toasted bread.
- Cuisine
- French
- Origin
- France
Typical ingredients
- beef
- egg yolk
- sourdough
- capers
- shallots
- mustard
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
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