Your burger blend includes bone marrow, and I’m curious how the marrow enhances this burger blend, what other cuts you may include within it, and why you choose these?
For me, beef marrow is the most noble fat. So for me, it makes the mix more delicate and more harmonic, so that’s my reason. It’s an added value that is very important. It also circles back to my philosophy of using every part well.
Do you have tips for cooking hamburgers in particular, or thoughts on the smash burger trend in the United States? It’s become quite big.
It sounds delicious, as long as it’s not burnt.
What they aim for is very crusty, so-
For me, I’m not sure that would work because what I’m usually looking for in my burgers is to be quite rare inside.
What would be your suggestions for making tartare?
Of course you have fresh meat. You want really fresh meat. It’s a more delicate situation when you’re eating meat raw. You want it to be hygienic. What you would want to look for is a nice lean piece of meat that absolutely should not be filet. What you really want is a lean cut that can even be quite tough.
Because a lean, tough cut is going to be one of the muscles that work hard on the animal, like cuts from the legs, carrying the animals, they’re going to be full of flavor. So what I do, he says, is I take those cuts and I mix them with beautiful olive oil. Those lean top cuts are the ones that have the most flavor, so you can chop it with a knife, so you want that lean cut that doesn’t have too many nerves running through it.
You chop it with a knife, some sea salt, a little bit of cracked black pepper, some sweet paprika, minced garlic, chopped parsley, a little bit of fresh lemon juice, a lot more than you would ever imagine of olive oil, and then you massage it all together with your hands. Let it sit for five minutes and then eat it.
I’m hungry thinking about it.
Simple ingredients, not expensive. We need to make food for people. We don’t have to just make fancy, expensive food. In this moment, I feel we really need to work hard to make better food for the people. Better quality, less bad fats, simple prices. Because for me, simple is better.
Dining and Cooking