Signature dish
Lamb heart tartare with blood sauce and an organ donor card
Rasmus Munk · 1991 · Alchemist, Refshaleøen, Copenhagen
Raw lamb heart cut as tartare and served in the opened heart, with a cherry-juice and chicken-stock reduction poured over it from a blood transfusion bag and an organ donor registration card set beside the plate; about 1,500 diners went on to register as donors.
Why it works
Heart is a lean, hard-working muscle whose high myoglobin content reads as metallic iron on the palate, so the acid and sugar of the cherry reduction mask those iron notes while the gelatine in the chicken stock gives the raw dice the lubrication its low fat content cannot.