Steak tartare may be a symbol of fine French dining, but it first appeared on Parisian restaurant menus as American steak, or Beefsteack à l’Américaine. It rose to popularity after the Second World War, along with an increasing interest in American culture. The raw chopped steak was served with a raw egg, capers, chopped onion and parsley. It is still served much the same way today throughout Paris.
Some restaurants will serve the tartar on the side while others will mix the ingredients in front of you. However it’s served, a meal of steak tartare in Paris is an experience worth having. Even if you only have 2 days in Paris, this meal is a must!
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