Beef tartare in a traditional style made from finely minced beef eye of round, served with marinated young cremini mushrooms, shallots, and gherkins. Enhanced with an egg yolk mousse and truffle mayonnaise, presented on a thick slice of buttery French brioche.
🇫🇷 France | A classic of European hotel cuisine
Chef's note:
This starter is Chef Jacek Filipczyk's original interpretation of a classic hotel dish, paying homage to the haute cuisine tradition and the culinary heritage of legendary French master Auguste Escoffier.
Although the steak tartare itself originates from the culinary traditions of Central Asian nomads (Tatars and Mongols), it was Auguste Escoffier—the legendary chef of Paris's Petit Moulin Rouge and later director of kitchens at London's luxury Savoy and Carlton hotels—who officially cataloged, refined, and popularized the dish in his 1903 culinary bible, Le Guide Culinaire, introducing tartare to the fine salons of European hotel restaurants.
🇵🇱 Chopin Potato Vodka | Alc. 40% (recommendation strictly for adults aged 18+)
In Polish culinary culture, the traditional accompaniment to steak tartare is a glass of strong, clear potato vodka. Chopin Potato Vodka stands out for its exceptional lightness, clarity, and smooth flavor profile dominated by fresh, herbal accents.
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