Prepare Quick-Cured Eggs

  • Garlic cloves, crushed 4.0 each
  • Worcestershire sauce 45.0 ml
  • Egg yolks 10.0 each
  • Fish sauce 60.0 ml
  • Honey 60.0 ml
  • Tabasco 40.0 ml
  • Oyster sauce 30.0 ml
  • Maille Old Style Mustard 4 x 3.7 kg 23.0 ml

Prepare Beet Tartare

Finish the Dish

  1. Prepare Quick-Cured Eggs

    • Mix the ingredients for the marinade and pour into a wide, shallow tray (this stops the yolks from touching each other and opening).
    • Gently place the yolks in the marinade.
    • Cover and marinate in the refrigerator for 12-14 hours.
  2. Prepare Beet Tartare

    • Combine beets tartare ingredients and toss gently to combine. Season to taste and hold refrigerated.
  3. Finish the Dish

    • Half the shallots lengthwise, brush with oil and place cut side down in a skillet. Sear until beginning to caramelize.
    • Slice the radish and cut the asparagus diagonally into little pieces.
    • Use a round cutter to form the beets tartares. Place an egg yolk in the middle. Garnish with chopped cornichons, capers, shallots and brûléed shallots, salad leaves and dill tops.
    • Finish with dots of mayonnaise.
Chef Inspiration