@gronda.com: Find the full technique on Gronda! 👨‍🍳 This creation by Chef Thomas Pedevilla turns crystal-clear beef consommé into a delicate, tartlet shell. Careful defatting, gentle heating, and agar keep the consommé perfectly transparent before it’s set around an ice cold mold. Filled with crispy puffed quinoa, leek mayonnaise, beef tartare, and fried leeks, it transforms beef into an unexpected combination of textures.

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Sunday 25 October 2026 17:57:11 GMT