Dish in Focus: Brioche beef tartare with caviar at Belon
At Belon, head chef Güçlüer blends French technique and Mediterranean influences into a dish that bridges legacy and modern sensibility
Among her stand-out dishes, the brioche beef tartare with caviar is a reimagination of Belon’s long-standing signature, the cervelas en brioche.
The brioche itself is a labour of love, taking three days to prepare. On the first day, the dough is mixed and left to proof overnight. The second day involves shaping and baking, followed by another overnight rest to slightly dry the loaf. This crucial step ensures that when the slices are seared, they develop a delicate crust without absorbing excess fat. “It’s a lot of work for something that looks so simple, but the difference is huge,” she says. The searing adds warmth and texture, providing an ideal base for the tartare and caviar.
The beef tartare, hand-chopped to exacting standards, combines tender Wagyu tenderloin with leaner strip loin for a harmony of flavours and textures. The tartare is paired with lime-spiked crème fraîche that counterbalances the richness of the meat and buttery brioche.
