We talked on the phone for half an hour during which time he told me about his culinary background ("Alsatian"), his opinion about double-digit multi-course dining like Thomas Keller's 24 course-meals ("afterwards, aren't there maybe 2 or 3 dishes that were memorable? why not just have those next time.") and why he loved cooking in a museum ("the art inspires me in the kitchen").
At the end of the conversation he offered, "Next time you're in New York, I want you to come to the restaurant and taste my food." Happily I was flying into the city the next day so I could accept the invitation.
Chef Kreuther was kind enough to let me write about one of his recipes which could be made in a home kitchen without the roomful of sous chefs who help him create the dishes for the restaurant. The tartar recipe is simple although it has half a dozen components, half of which go to creating the exquisite design on the plate.
For a dinner party or special occasion, a dish like the tartar is a lot of fun and it will be one of the dishes everyone remembers.
For Zester Daily: Next to MoMA's Sculpture Garden, Tuna Is A Work Of Art