Carcasse tartare

A restaurant directly connected to the butcher’s shop is not something you often see! Carcasse is the restaurant in Hendrik Dierendonck’s empire that now encompasses a butcher’s shop and five ateliers (stores) in Belgium. At Carcasse, just like in the butcher's shop, they work from nose to tail Nothing is wasted and craftsmanship, passion, and terroir are at the core of what they do.

This classic dish is a permanent feature on Carcasse’s menu. The tartare is hand cut from Belgian Red flank steak just before serving.

Creation by Timon Michiels, Carcasse by Dierendonck*, Sint-Idesbald, Belgium.

Makes approximately 1.5kg.