First encounter with raw horse meat was when I was still in middle school. Saw it on the menu of an izakaya. Few years later, had my second experience with raw horse meat at Frilu Restaurant - “Filet américain”, which was Quebec horse carpaccio, and sitting on top of a coddled Chanteclaire heritage egg. Below the mixed greens, is a layer of bread miso sauce made, which I can stop thinking of (highlight of the dish ✨)! The dish is finished with roasted garlic and anchovy powder, and some green onion oil.
#Toronto @ Frilu Restaurant
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