The steak tartare is prepared in the dining room. One can watch as the chef hand chops a hunk of beef into elegant mincing morsels, blending into tiny perfect bits of gherkin and onion, smoothening the mixture with a raw egg yolk, then seasoning it with salt and pepper.
As with all dishes at Daquise, the finished steak startare is brought to the table and spooned onto the plate, in two big quenelles.
The meat is smooth and fine, but not mushy, the texture is superb, especially when the exquisitely fine bits of onion and gherkin bring up the tiniest vegetable crunch for textural contrast, and to deliver their sweetness and sourness in the most delicate possible way, to contrast the temperate yet rich beefiness.
It's not on the menu but can be requested. Doesn't hurt to call ahead.
P.S. Their carrots with the veal escalope was immensely good -- a gossamer of oil or butter, a slippery and light snap from chopped leeks, and such sweetness!