Following on the recent steak tartare thread, I thought to post on today's outstanding lunch at Payard. Great cut & consistency (brunoise; none of that pasty stuff) and well balanced with cornichons, capers, shallots, mustard, egg and parsley, well integrated but not muddled. Presentation: I forget what it is called when you take two spoons and form a mold but there were four of those along with a beautifully dressed bit of salad and some nice potato gaufrettes. The whole grain bread was light with nutty bits and the butter soft. Service was good.
This tartare goes to the top of my list and it would ascend higher if the presentation were just a bit less precious (I may be a neanderthal but I like a big pile) and the preparation tableside. But that isn't necessarily Payard and that is fine.