A tartine is not a fruit pastry, as the name might suggest, but a traditional French take on an open-faced sandwich, which can be topped off with a variety of sweet and savory offerings. For this interpretation from New York’s La Cafette, Chefs Jean-Marie Perrot & Sylvain Aubry combine tinned mackerel from world renowned producer José Gourmet with Beurre de Baratte, a coveted type of butter from French affineur Rodolphe Le Meunier, to create an intensely fresh sandwich that’s bursting with briny savor. La Cafette, a Brooklyn-based operation, is a small bistro with sustainably-sourced French dishes.