The restaurant features dishes such as Tartare De Alpaca: 30 day dry aged alpaca loin tartare with black garlic and peruvian caper berries.
Cooks use their fingertips to pluck, fold and position single leaves of wood sorrel into a coat that is place over hand-scraped beef tartare. Juniper dust, left, and tarragon paste are on the plate.
At the Japanese restaurant Untitled, they are served with buckwheat noodles, baby turnips and tuna tartare.