Mediterranean bluefin tuna in all of its states (2005)

Two chefs, a maître and a somiller: “eight young arms” coming out of the French high-level restaurant industry (Del Burgo, Marx, Robuchon, Troisgros…).
Hence the name of this delicious restaurant in which prêt-à-porter haute cuisine
is offered. In this dish, the tuna is presented in four variations:
raw in tartar, browned on one side on a stone (photo), dry with quail eggs and salad, and boiled in miso soup. All of them irreproachable.