Heart Tartare

This dish was a revelation for me. I read an article by French chemist Hervé This in which he explained that carpaccio or tartare could be made with any meat because by slicing it thinly you make it tender. This idea turned around in my brain, then a chef friend told me about a very flavorful heart tartare he’d enjoyed, so I decided to try it. If you are a tartare lover, you probably have your favorite mix of condiments, so go ahead and use them. Use knives to chop the meat: it gives