Safre pulls out all the stops: whole tuna and sake chord

On April 9, the Safre puts tuna front and center – not just on the plate, but in the rhythm of the evening. A whole tuna, cut on the spot by Maxime Nourry from Ultramarine. And that’s where it all begins. Each part has a different texture, tension and taste. All around, everything aligns with precision. The sake, brought by Étienne Capot from Passeur de Vinaccompanies and extends the textures, illuminating the flavors. And on the plate, the narrative takes shape, advancing to a crescendo, carried by the masterful creations of chef Oscar Dessolis.

You start with a tartare of red tuna and yuzu gel, frank and incisive. Then comes the precision of red tuna sashimi, beet, clear dashi broth. The tataki of red tuna, wasabi sesame, pink radish vinaigrette and ponzu brings this play of contrasts. This is followed by mi-cuit of red tuna, glazed carrot, ginger and saké jus court. And finally, the red tuna loin cooked with binchotan, white asparagus and yuzu sabayon closes the course. It’s precise. And above all, it’s lively. The kind of evening where you don’t look at the clock. Mark your calendars…