Discovery Primea's general manager David Pardo de Ayala shares the most pressing ... December tsating menu was a delicately tender steak tartare with gochujang oil. For breakfast, Tapenade ...

Michelin two-star chef Bruno Verjus says the best part to use for beef tartare is what he refers to as haute de cote (rib eye adjacent to strip loin) that is minced coarsely. He explains that ...