August: Plating beef tartar with a German twist

How do we look beyond the familiar when it comes to beef tartar, a dish we all know and love? It’s simple, really: you give it a Frankfurt twist. Made with only the freshest and purest tenderloin, Chef Jörg Hofmann frames the star of the show with Frankfurt’s famous seven-herb “Green Sauce”, along with warm German farmer’s bread and some salty capers and pickles. We’re sure you’re all familiar with the beef tartar, a classic meat starter, so in case you are wondering how this dish can fly: The version depicted in the LSG Group calendar lives up to the highest standards both in terms of Culinary Excellence and culinary quality. To ensure safe use in airline catering, our chefs prepare it from cut, marinated beef and conduct additional laboratory tests on it.