Crest: nm The crest is a piece of meat at the base of the tail of an ox, deer or roe deer. The crest is also called quasi.
At the Lasserre restaurant in Paris, chef Nicolas Le Tirrand (in 2019) prepares the crest as follows: Venison crest with pepper sauce,
some wilted spinach with nutmeg, smoked and iodized tartare with caviar grains.
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