Start with the chips. Cut the beet in half and then shave wafer-thin slices with a mandolin. Pat the slices dry well and deep fry them (in a deep fryer or in a pan with oil with a separate thermometer) at 180 degrees. Do not put too many chips in the fryer at once, as they will stick together.

Take them out when the oil stops bubbling, but be careful: this happens quite quickly. Drain them well on kitchen paper and sprinkle with salt and beet powder. Store them airtight and dry in a container and set aside.

Meanwhile, preheat the Bastard to 150 degrees direct. Sprinkle some smoke chips on the charcoal and place the beets on the grill. Allow the beets to cook for at least 3 hours to absorb that smoke flavor. If necessary, add some additional smoke chips in between. For the sauce, mix the crème fraîche with the mustard and a pinch of sugar. Stir well and set aside in a squeeze bottle. In the refrigerator, it will set slightly.

For the tartare, take the 200 grams of peeled beet. Cut it into 1 cm slices, spread with oil and sprinkle with some salt.

Place the beets on some baking paper on a baking sheet and slide into the pre-heated oven. Let this cook for about 1.5 hours, then let it cool well (in the refrigerator if necessary). - Cut the slices of beet into tiny cubes; brunoise is what the French call it. And don't run around uncontrollably chopping everything like an idiot, because you'll end up with mashed beet. No, this is a job that requires the utmost of your refined motor skills.

Put the chopped beet in a large mixing bowl and turn your can to the remaining garnishes. Finely chop the herbs, small capers and half of the pickled onions (the other half is for garnish). Add all this to the beets and also add the ketchup, crème fraîche, olive oil and Tabasco. Gently stir everything in with a spoon and season with salt and pepper. It's all about balance here, so add the listed ingredients further to taste if it's still missing something.

To serve, take a sampler about 7 cm in diameter. Fill it with half of the tartare. Press gently and remove the sampler. Garnish with the chips, tufts of sauce, sliced large capers and halved pickled onions. If you have it, a sprig of greenery also looks very nice.