The restaurant features dishes such as Tartare De Alpaca: 30 day dry aged alpaca loin tartare with black garlic and Peruvian caper berries.
At the Japanese restaurant Untitled, they are served with buckwheat noodles, baby turnips and tuna tartare.
Cooks use their fingertips to pluck, fold and position single leaves of wood sorrel into a coat that is place over hand-scraped beef tartare. Juniper dust, left, and tarragon paste are on the plate.
