Judul : The story behind Eleven Madison Park’s one-of-a-kind carrot tartare
link : The story behind Eleven Madison Park’s one-of-a-kind carrot tartare
The story behind Eleven Madison Park’s one-of-a-kind carrot tartare
Daniel Humm is the chef of the best restaurant in the world, Eleven Madison Park. Chef Humm shares the origin story of the restaurant’s one-of-a-kind carrot tartare. Following is a transcript of the video.
That was a collaborative idea, you know, between all of us and that was also a dish that was very much about sense of place, the history of New York. It’s actually a perfect example of, of sort of what we’re trying to do.
I’m Daniel Humm and I’m the chef and co-owner of Eleven Madison Park, The NoMad, and Made Nice.
We’re trying, kind of, to define what is New York cuisine and I think when you think about a cuisine, it’s always when, when history and agriculture sort of come together. That is really a cuisine. And so we studied all these restaurants of the past and we realized that they all have their version on, on steak tartare and we wanted to create our own and we tried for so long to create our own steak tartare and, and I was just never satisfied with, with what we came up with.
‘Cause it was too similar to the original or, or not as good as the original and it just didn’t have our real fingerprint on it. But then I was spending a day out in Warwick, New York in the Hudson Valley with this farmer Alex Paffenroth who has been farming for over 40 years and he’s famous for his carrots. And for an entire day he told me about all the different types of carrots and why this soil is the best soil in the world. And … and I came back to the restaurant and that night we had a creative meeting and we again were trying yet another version of beef tartare and again it just wasn’t satisfying. But then I looked at this meat grinder on the table and I had this crate of all these different colored carrots. And then in my mind, I was like “I think we need to do it with carrots.” And then we worked our way with that and, and that really became an iconic dish for us.
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