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Beef Tartare Masterpiece by Chef Gildas Périn at Restaurant Clover Bellavita by Chef Jean-François Piège in Taipei.

Preparation

1. Trim and chop the beef flank into small pieces.

2. Steam the oysters for 2 minutes, then refresh them in ice water. Remove the tough muscle from the oysters and chop the remaining flesh into pieces roughly the same size as the beef (not too small). Place the chopped oysters on a paper towel to absorb any excess water.

3. Combine the oysters and beef in a bowl. The ideal ratio is 2 parts beef to 1 part oyster.

4. To prepare the tapioca, bring water and a pinch of salt to a boil in a saucepan. Add the tapioca and cook until done.

5. Once cooked, take half of the tapioca and blend it with nori seaweed powder and a pinch of salt. Once blended, add it back to the remaining tapioca to create a more even mixture with a nice natural green color and ocean flavor.

6. Spread the tapioca mixture in a thin layer (about a couple of millimeters thick) on a tray. Place the tray in a plate warmer set at 60°C (140°F) overnight to dry.

7. For the tartare, season the beef and oysters with confit egg yolk, capers, dill oil, Cornichon pickles, myoga (instead of shallots), a pinch of salt, black pepper, and chopped chives. Top the tartare with some caviar.

8. Heat oil in a deep fryer to at least 200°C (392°F) and fry the tapioca mixture until very crispy. Once fried, season the crisps lightly with salt.

9. To make the cucumber emulsion, juice a whole cucumber, emulsify the juice, and transfer it into a siphon.

10. For plating, arrange a decorative layer of seaweed on a glass plate. Gently mound the beef tartare in an oyster shell, being careful not to press it down or make it too thin.

Serve and enjoy your delicious tartare with crispy tapioca and cucumber emulsion!

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