Slideshow: Making Beef Carpaccio at Aureole

Wagyu beef carpaccio
Wagyu beef carpaccio
While the pure beefy taste of raw wagyu is the star of this dish, the garden of flavors and textures adorning it make every bite exciting.
Prepping the beef
Prepping the beef
Chef Marcus trimming the raw wagyu.
Prepping the beef
Prepping the beef
The beef is dusted with transglutaminase (meat glue) to help bind it into the perfect circular shape. This is a common magic trick that many top chefs keep up their sleeves.
After freezing
After freezing
The meat roll is then thoroughly frozen. Check out that well-marbled cross section!
Paper thin
Paper thin
The still-raw beef is then sliced paper thin on a deli-style meat slicer and arranged in a plate-ready formation.
Shitake mushroom
Shitake mushroom
Now the garnishing starts! Shitake mushrooms are sliced…
Taro
Taro
Thin slices of taro also get the deep fry treatment.
Lavash cracker
Lavash cracker
Lavash—a thin Armenian craker-like bread—is baked wrong-ways in this baguette pan to create a cool wiggly pattern.
Liquid nitrogen + scallion powder
Liquid nitrogen + scallion powder
Now things get fancy with liquid nitrogen! Powdered scallions are passed through this fine mesh strainer into a bowl of liquid nitrogen, where the powder immediately freezes.
Garnishes
Garnishes
It all comes together as chef Marcus delicately arranges each garnish on the canvas of beef, saving the frozen scallion powder for last.