Penne Cole's thoughts on food, travel and more
There is one thing (Ok, several things, really, chief of which is their penchant for organs and such, or what I like to call “spare parts”, but I digress) that I can’t stomach about French cuisine, and that’s steak tartare.
Steak tartare is a classic French dish that is essentially a mound of raw minced beef (and sometimes horse!). This beautifully presented version from the Auberge de la Terrasse in Moret-sur-Loing is topped with an egg and accompanied by gherkins, chopped onions, pickles, and a dash of Worcestershire sauce. Restaurants often serve it in two versions – lightly seared or completely raw. You’re supposed to mix all the ingredients before tucking in. Me, I think some chef was in the middle of making burger patties one day and just got lazy.
Don’t get me wrong – I love sushi. But when it comes to raw food, fish and meat are two totally different beasts. The idea of eating that much raw beef just makes me sick to my stomach. I tried, I really did. But the texture (chewy and slightly slimy from the raw egg) and the temperature (cold, obviously), and the fact that my friend had to slather it in ketchup to make it palatable told me that this dish violates the laws of nature.
anything most things once. But steak tartare is definitely one dish that I won’t be trying again, no matter how pretty the dish looks.
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