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Steak Frites, PARIS
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>The place would be ideal if the steak itself were first-rate, ....
I find that true about steak everywhere in Europe. They are much better at veal and lamb. ((I)) |
Ira,
The next time you pass by Bordeaux, try La Tupina (it has a web site) for its steak, but it is pricey. You might change your mind about the quality of the beef in France. |
At the risk of horrifying everyone, some of the best steaks in France are available at the Buffalo Grill chain.
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Unfortunately european beef is not the best. We have found that if you want a steak you need to go somewhere that has imported steak - usually from Argentina. The prices are MUCH higher - but the steak is actually decent.
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I agree, but there are some who can't do without their steak.
mimi who prefers seafood :) |
Keep in mind the total ban of growth hormones for European beef. Growth hormones create quick mushy (tender) meat. It's all a question of what you are willing to put into your stomach.
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Mark Bittman is a U.S. based food critic, so I suspect that if he says that the steak was excellent, it was based on his American taste buds and experiences.
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Ira I , too, would question your comment. I think you have not been eating steak in Europe in the right places. I would agree that it is easier to find a really good steak here in the US than in France but when they are good in France, they are certainly very good.
I also agree about Argentina..I think the best steak I ever ate was at Cabana La Lilas in BA. And the prices there are a lot lower than they are here in the US or in europe! |
Ekscrunchy, sorry I didn't see your earlier post. I was having my café au lait at that time.
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>I think you have not been eating steak in Europe in the right places.<
That is quite possible. My Lady Wife and I don't eat much steak, so we are unlikely to search for an expensive restaurant that has reasonably good steak, when we can find a less expensive one at home. ((I)) |
No comment!
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Some of the steak frites in France are not bad. Not the same thing as American steaks and really shouldn't be compared...and you'll note that among the restaurants presented there were a mixture of cuts.
The closest to American steaks is called Faux Fillet and is especially butchered to approximate the sirloin.Except for organs the cow is cut quite differently in Europe as people who tried to duplicate beef recipes have found out. Faux Fillet is quite good and was quite popular in Paris a few years ago probably to attract Americans. Haven't seen it lately. Has anybody here? |
"A few years ago" even T-bone steaks were available at Hippo and Buffalo Grill. They were banned along with any other meat touching the spine due to mad cow disease. And I am still mourning the disappearance of calf's brain -- one of my favorite dishes.
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kerouac,
The bone has returned: <i>Roasted, then sliced in the kitchen, served with the bone in, it came blood rare, beautifully marbled and delicious.</i> |
The backbone, or a rib?
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("Cote" means "rib".)
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I don't buy at all the statement that you can't get really good home-grown beef in Europe, You do NOT need to eat imported beef to get a great steak. I've had terrific steaks from grass-fed Wiltshire cattle at the Michelin starred Hand & Flowers in Marlow (England). And an excellent "poire" of beef from Limousin cattle at d'Antan Sancerrois in Bourges (France). Also outstanding beef in Vienna from Scottish longhorn cattle raised in Styria.
If you can't find good home-grown steak in Europe, you're simply eating in the wrong places. |
I had a delicious pepper steak at Le Grand Cafe on Blvd. des Capucines. It was very tender, had a wonderful sauce and the frites were really good. But, what do I know. It's all subjective.
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