Using a mandoline or very sharp knife, slice potatoes 1–1.5 mm thin. Place slices in a bowl of cold water and rinse until water runs clear to remove starch. Soak 10 minutes, then drain and pat completely dry on clean kitchen towels or paper towels.

Fry

Heat neutral oil in a heavy pot to 350°F (175°C). Fry potato slices in small batches, stirring gently, until golden and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer chips to a wire rack set over a sheet pan; drain excess oil. Immediately season with fine sea salt and white pepper while still hot.

Cool and store

Allow chips to cool completely on the rack to retain crispness. Keep at room temperature in a single layer until ready to serve.

Caramelized Garlic Aioli

Caramelize garlic

Smash garlic lightly with the side of a knife. In a small sauté pan over low heat, add 2 tsp neutral oil and the garlic. Cook very gently, stirring occasionally, until garlic becomes deeply golden and sweet — about 20–25 minutes. Do not let it burn; lower heat if necessary. Remove garlic and let cool slightly.

Blend aioli

Place the caramelized garlic in a small blender or bowl. Add mayonnaise, 2 tbsp neutral oil, sherry vinegar, honey, smoked paprika, salt and pepper. Blend or whisk until smooth and glossy. Taste and adjust seasoning. Chill until service; aioli can be made a day ahead.

Bone Marrow

Roast marrow

Preheat oven to 425°F (220°C). Place marrow bones cut-side up on a rimmed baking sheet lined with foil. Sprinkle coarse sea salt and tuck thyme sprigs between bones. Roast 12–15 minutes until marrow is soft and just beginning to bubble but not fully collapsed. Remove from oven and let rest 2 minutes.

Spoon and finish

Spoon marrow into a small bowl or serve still in the bone. Offer lemon wedges alongside for a bright squeeze. Keep warm until plating.

Elk Tartare

Chill and prepare meat

Keep elk very cold. Trim any sinew or silver skin and finely dice the meat into 1/8–1/4" pieces. Work quickly to maintain temperature.

Combine mix-ins

In a chilled bowl combine minced shallot, chopped capers, diced cornichons, chopped parsley, Dijon mustard, lemon juice, and olive oil. Stir to combine.

Season and bind

Add the diced elk to the bowl. If using, add the pasteurized egg yolk. Gently mix with a fork until evenly coated but not puréed. Season with sea salt and freshly ground black pepper. Taste and adjust acid, salt or oil as needed. Keep chilled until plating.

Assembly & Plating

Plate tartare

Place a ring mold (2.5–3" diameter) in the center of each chilled plate. Spoon elk tartare into the mold and press lightly to shape, then lift mold off carefully.

Add aioli and marrow

Dot or smear a spoonful (about 1 tbsp) of caramelized garlic aioli beside the tartare. Spoon 1–2 teaspoons of warm bone marrow next to or slightly over the tartare to meld richness with the meat (alternatively serve marrow in the bone on the side).

Garnish and serve

Arrange 4–6 Sieglinde chips leaning against the tartare for texture. Scatter microgreens and snipped chives over and around the dish. Finish with a light dusting of flaky sea salt and a quick crack of black pepper. Serve immediately so chips remain crisp and marrow warm.