2 Steak Tartare
While steak tartare has been around for a long time, many have only just noted its growing popularity.
“As the global gastronomy landscape widens, and guests become more aware of the kinds of dishes that can be created, we are likely to see interest in the trend sustain,” says sous chef The Address Downtown Dubai, Anup Pawar.
Moritz Neumann, sous chef New York Steakhouse Renaissance Doha City Center
Hotel says the availability of beef as well as advanced transportation, storage and handling methods have all greatly improved the ability to serve quality raw dishes, such as tartare.
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“These trends are also moving across borders and cultures, with steakhouses now existing on every continent,” he continues.
Gaucho’s managing partner Ross Butler asserts that the consumer has become better informed about food and is therefore open to try and experience new flavours.
“In addition raw beef, like raw fish gives a completely different experience to the guest, in terms of flavour and texture hence its growing popularity,” he adds.
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