Raw and finely diced = delicious! Variety in simplicity: the best raw ingredients, finely chopped with a sharp knife, enhanced with herbs and spices, ready to enjoy! The recipes in this book come exclusively from the "Les Tontons" restaurants in Paris, which specialize in tartare and have been successfully run by Jean-Guillaume Dufour since 2003. In addition to the classics with beef and capers, there are fish and seafood tartares, pan-fried options, and even vegetarian versions. Discover a new culinary world with tartare made from tomato and mozzarella or fruits, variations of salmon, or scallops with wasabi, veal tartare with parmesan or à la Rossini from the pan, with blue cheese and walnuts, or à la "Scht'is.".