Steack tartar with black garlic and Parmesan crisp.

Today we are offering the perfect bistro food & wine pairing: our 𝙲ô𝚝𝚎𝚜 𝚍𝚞 𝚁𝚑ô𝚗𝚎 𝙿𝚎𝚝𝚒𝚝 𝚃𝚛𝚊𝚌𝚝𝚎𝚞𝚛 and its black garlic steack tartar, accompanied by a pan of green beans with bacon and Parmesan Crisp. The ample side and the peppery notes of the wine go perfectly with this plate full of flavors. And for the more innovative, don’t hesitate to fry your tartar for 1 to 2 minutes on each side to try the same recipe in a “cooked” version. A delight.

This very particular garlic, which will accompany our dish in September, owes its black color to a very original fermentation technique. For 45 to 60 days, garlic ferments in high purity seawater, drawn from the depths. During this ripening temperature and humidity conditions are controlled and, from white, the pods slowly take on a charcoal black color and a soft, almost rubbery texture. A soft and sweet taste is thus obtained. Black garlic has a subtle and light fragrance, far from the strong smells of white garlic. Some compare it to the taste of prune, others smell the acidity of balsamic vinegar or hints of liquorice or caramel. Some even evoke umami, that famous fifth flavor present in soy sauce and difficult to describe.

For 4 people:
– 500 to 600g of beef (depending on appetites)
– a clove of black garlic
– Salt & pepper
– 100g of Parmesan
– 1 teaspoon of flour
– Bouquet of parsley
– Olive oil

For the tartare:
– Finely chopped the beef by knife.
Peel the garlic clove to extract all the contents and set aside in a bowl.Add two tablespoons of a nice fruity olive oil (from Nyons for example). Add salt and pepper. Add a few drops of Tabasco. Mix everything.
– Add this preparation to the meat with a few shavings of Parmesan.
– Take a cookie cutter to shape your tartare and add parsley for decoration.

For the Parmesan crisp:
– Grate the Parmesan into a fine powder. Add the spoonful of flour.
– Heat a non-stick pan.
– Place the powder in a round shape in the pan. And wait until the cake is golden brown.
– Remove them immediately and place on absorbent paper. 

Bon appétit !