Amuse bouche : tartare de bœuf et huître

Simmering Episode 1 Chef: Florent Ipavec Restaurant: Âmes Sœurs 11 Grand Rue 54150 Mance / Val de Briey The recipe: Cut the meat into small cubes, add a few raw, chopped oysters, and season with a little yuzu, a little smoked chili, chopped shallot, chopped cilantro, an egg yolk, sesame oil, and kimchi sesame seeds. Add the zest and juice of a bergamot.