I think this may be L’enclume’s “signature dish” as I find many mentions of it if I search the web for the restaurant. If it isn’t then it is certainly a worthy contender for the role and was easily my most memorable from the meal. The “charcoal oil” adds a beautiful hint of smokiness and is something I’m going to try making a bit of myself. If you look closely there are a couple of little balls, these were of some sort of crystalline sugar nature and filled with a aniseed-liqueur type substance. I’m curious to work out how this is done… The venison is, of course, wonderful… if any meat is the best for for eating in tatare form I think it must be venison. My only complaint: I want more!