We're heaping spoonfuls of tuna tartare onto slices of baguette like a sushi spread and washing it down with crisp Roederer Estate sparkling wine. The raw tuna melts in your mouth like butter. It's the ideal consistency: chopped into tiny cubes, not minced into mush. And the Asian-French accent of the soy sauce and truffle juice drizzled over the top is a touch of genius, bringing out the flavor of the fish and adding a sweet and salty sheen of its own. There isn't a speck of fish on the plate when the waitress clears... More >>>