Luscious Lizard Tail Tartare with Succulent Sea Anemone Aioli

Esme Gohl

Esme Gohl

· 2 min read
lizard tail tartare, sea anemone aioli, vibrant garnish, stunning food photograph, french restaurant

Welcome, esteemed gourmands, to another enchanting culinary adventure. Today, we dive into the depths of indulgence with a dish that combines the primal allure of raw lizard tail with the delicate sophistication of sea anemone aioli. This Luscious Lizard Tail Tartare with Succulent Sea Anemone Aioli is a symphony of flavors and textures that will transport your senses to gastronomic paradise.

Our journey begins with the selection of the finest lizard tails, ethically sourced and bursting with untamed flavor. The tails are meticulously hand-chopped, ensuring a perfect balance of tenderness and chewiness. As the lizard tail takes center stage, our sea anemone aioli adds a touch of elegance and refinement. The aioli, made from freshly harvested sea anemones, lends a velvety smoothness and subtle brininess to the dish.

To prepare this exquisite creation, first, the lizard tails are expertly skinned and deboned. The tender flesh is then minced, allowing the raw essence of the lizard to shine through. Meanwhile, the sea anemone aioli is crafted using the finest egg yolks, Dijon mustard, lemon juice, and a blend of high-quality oils. The aioli is then gently folded into the minced lizard tail, creating a harmonious marriage of flavors.

The Luscious Lizard Tail Tartare is then plated with artistic flair, forming a delicate nest atop a bed of vibrant greens. The Succulent Sea Anemone Aioli is lovingly drizzled over the top, adding a touch of whimsy and grace. Finally, the dish is adorned with a sprinkling of edible flowers and microgreens, providing a delightful contrast of color and texture.

This luxurious dish is perfect for those seeking a culinary experience that is both daring and refined. The Luscious Lizard Tail Tartare with Succulent Sea Anemone Aioli is a testament to the beauty and versatility of the raw and the sophisticated, a true masterpiece that will leave you craving more.


  • 1 lb lizard tails, ethically sourced
  • 1 cup sea anemone aioli
  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1 lemon, juiced
  • 1/2 cup high-quality oil blend
  • 1/4 cup edible flowers
  • 1/4 cup microgreens
  • salt and pepper, to taste
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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