Wagyu Tartare and Artichoke French Toast

Method

1. Beat the eggs with the soy milk.
2. Cut the bread into a rectangle, remove the crust, and soak it in the egg and milk mixture.
3. Season the wagyu with Maldon salt, sesame seeds, and sesame oil, mixing gently with a fork.
4. Melt the butter in a non-stick pan and fry the bread until golden on both sides.
5. Meanwhile, clean the artichoke: remove outer leaves, cut off thorns, halve, remove the choke, and slice.
6. Season the artichoke with salt, pepper, olive oil, and a dash of artichoke liqueur, then cook in a pan.
7. Assemble: place the French toast, top with wagyu tartare, artichoke, and garnish with valerian leaves.