Beef tartar


  • 100 g beef
  •  g flying fish roe
  • 10 g onion, dill
  • 1 egg yolk
  • Salt, pepper
  • Worchester sauce
Dice the beef, onion and dill. Add the other ingredients and mix thoroughly. Season and serve.


  • 2 egg yolks
  • 1 tbsp Dijon mustard
  • 1 tbsp apple vinegar
  • Salt, pepper
  • Sugar
  • Estragon
  • 300 g rape seed oil
  • 100 g pumpkin seed oil
Put the egg yolks, mustard, seasonings and vinegar in a thermal mixer. Stirring continuously, add the rape seed oil in a thin stream until the mixture thickens. Add the estragon and pumpkin seed oil and blend for 15 seconds at full speed. Press the mixture through a fine sieve and serve.


  • Egg yolk
  • Salt
Separate the egg yolks and season them with salt; blend with a hand-held blender, press through a sieve and seal the mixture air-tightly. Cook sous-vide at 63 °C for 1.5–2 h. Cool and serve.

Black salsify:

  • Black salsify
  • Leek
  • Salt
Peel the black salsify, seal air-tightly and bake sous-vide at 83.9 °C for 45–60 minutes. Then fry the black salsify in clarified butter until brown and dredge it evenly in leek ash before serving.