With Eric Frechon at the helm of the new Drugstore’s kitchen, everything is tops. His raw tuna tartare is a must must. Follow the recipe.
Preparation for the tartare:
Dice up the tuna in small pieces.
Add all the condiments and the vinaigrette, the soya sauce, salt and pepper.
Blanch the avocados for 30 seconds in a steam oven then allow to cool down, mix up with the lemon juice, the pimento of Espelette, salt and a dash of Tabasco.
Also discover the snail recipe of Eric Frechon and the sea bass carpaccio of the restaurant La Lorraine.