3 Michelin starred chef Pedro Subijana creates a modern steak tartare and a seafood dish

3 Michelinstarred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt. The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world s best chefs. I