The Couture
Jewel-toned beet tartare on golden crisp with crème fraîche
For the man who leads events that feel more like private galleries than trade shows
Why this bite? Hervé transformed Emerald's events into curated cultural moments. This jewel-toned tartare reflects that same philosophy — elegant, intentional, unforgettable.
The Story
Under Hervé Sedky's leadership, Emerald's COUTURE show became the premier global event for fine jewelry and timepieces — a gathering that feels more like a private gallery than a trade show. He didn't just inherit a portfolio of 140+ events; he re-curated them. Events became more intentional, audiences redefined, experiences more immersive. 'We had to stop thinking of events as endpoints,' he says. 'They're starting points.' This jewel-toned beet tartare — precise, elegant, and artfully composed — mirrors the curation philosophy he brought to every show floor.
Read Full Story →Ingredients
- 3 medium beets, roasted
- Golden crackers or crostini rounds
- Crème fraîche
- Capers
- Shallot, minced
- Microgreens
- Lemon zest
Preparation
- 1.Finely dice roasted beets and toss with minced shallot, capers, and lemon zest.
- 2.Place golden crisps on a serving board.
- 3.Mound beet tartare onto each crisp.
- 4.Top with a dollop of crème fraîche and microgreens.
More from this collection
