The Best Steaks in France?

[Coastal Cruiser.]

Had a steak in Colmar in October and for a French one it wasn’t half bad
No where near German quality though

 

[L' Hobo]

Agree but that would have been raw.

Don't kick it until you've tried it, it can be improved by a raw free-range egg!

 

[Jonny1953]

Did I forget to mention that the waitresses wear short skirts and those lovely frilly aprons?

L'entrecôte de Paris

Depuis 1974

www.lentrecotedeparis.fr

View attachment 574339

Allo Allo

 

[Spriddler]

hot pan two minutes a side its not rocket science stand for 4 mins

Yep. I have a cast iron (frying) pan that's so heavy I can barely lift it by the handle. It takes maybe five minutes or more on a high gas to get it really hot.

 

[Chris]

All those saying they've had terrible steaks in France ..... Wondering how you ask for it to be cooked. Anything past bleu, seignant or à point will get it chucked in a pan and ignored for 20 minutes.

Always rare for me.

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[Bailey58]

Had a steak in Colmar in October and for a French one it wasn’t half bad
No where near German quality thoughView attachment 574344

I think they need a lesson in presentation, that would look better if it was turned so it was all on the plate.

 

[Jimbohorlicks]

I think they need a lesson in presentation, that would look better if it was turned so it was all on the plate.

Personally I dislike arranged food that has had multiple fingers arranging it to look nice and then the plate wiped around with a cloth that's also wiped umpteen others. Yuk.

 

[chaser]

Had some wonderful steaks at the restaurant on the gravelines Aire,
Choose your own cut from the fridge.
Superb

 

[Bailey58]

Personally I dislike arranged food that has had multiple fingers arranging it to look nice and then the plate wiped around with a cloth that's also wiped umpteen others. Yuk.

Agreed but it didn't take a Masters at Chef College to put the steak on the right way.

 

[robnchris]

Did I forget to mention that the waitresses wear short skirts and those lovely frilly aprons?

L'entrecôte de Paris

Depuis 1974

www.lentrecotedeparis.fr

View attachment 574339

Good choice, have eaten here many times, you start to queue at 6pm and wait your turn, they bring your food and when you have cleaned your plate the fill it up again, what's not to like.

The two restaurants in London are equally as good, though choose a later time to eat otherwise you might be asked to vacate your table for someone else.

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[Gaston aires]

I’ve had a horse steak in France and I must say it was very good…

When people ask me if I’ve eaten horse meat I just say neighhhh.

 

[Al n Val]

France - misteaks

they’re quite good at misteaks

 

[spitfire]

If you are looking to buy steak to cook yourself then more supermarkets have matured steak on the butchers counter . And always in Grand Frais as well as the best selection of fruit and veg they sell 45 day matured Angus steak . They cut it for you so choose how thick you like it

 

[chaser]

If you are looking to buy steak to cook yourself then more supermarkets have matured steak on the butchers counter . And always in Grand Frais as well as the best selection of fruit and veg they sell 45 day matured Angus steak . They cut it for you so choose how thick you like it

As they do in the gravelines restaurant

 

[LeonC]

I had a steak somewhere in France once that was so raw and bloody I reckon a good vet could have had it back on its feet eventually.

Sent it back to be cooked twice but it was still inedible.

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[Coastal Cruiser.]

I think they need a lesson in presentation, that would look better if it was turned so it was all on the plate.

That was extra charge

 

[L' Hobo]

Had some wonderful steaks at the restaurant on the gravelines Aire,
Choose your own cut from the fridge.
Superb
View attachment 574366View attachment 574367

I think Mrs C is wondering whether you have let it get back to room temperature long enough before cooking?

 

[cyberyacht]

I had a steak somewhere in France once that was so raw and bloody I reckon a good vet could have had it back on its feet eventually.

Sent it back to be cooked twice but it was still inedible.

I have always asked for it "bien cuit", then it arrives medium rare instead of raw. Anything else and they just wave it at the grill as they walk past with it.

 

[2657]

Many moons ago when we went to France with the kids we stopped on a site near Saumur that had a restaurant run by the site owner who was also the chef.
My son who was 13 at the time asked for his steak well done,the chef banged on the table shouting 'bien cuit'!! with a somewhat dismissive look on his face.
We also had 'geziers', didn't know what they were but they weren't too bad, not like the infamous Andoullete.

 

[Gaston aires]

When we are in France I buy the minced steak with herbs. This can be pressed into steaks, burgers, etc and in my opinion far better. All the charcuteries sell it. mmm.
Phillipe

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[Scotch mist]

in most of Europe

rare is raw

medium is cooked on the outside but raw in the middle

well done is burnt to a crisp on the outside but still raw in the middle

And most are full of fat marbled throughout , making it impossible to chew

I had to admit defeat , no more steaks for me

 

[Madcaravanner]

Well I found plenty of Steaks in France but the best was from a Market Stall in Montendré at the Marché Nocturne cooked perfectly on a Barbecue
And Not far behind was one at the Printemps Du Vin Du Blaye again direct from a Farmer and cooked on a Barbecue

Of course they were cooked just how I like them BLUE

 

[chaser]

When we are in France I buy the minced steak with herbs. This can be pressed into steaks, burgers, etc and in my opinion far better. All the charcuteries sell it. mmm.
Phillipe

Have you tried the minced horse, mince it while you wait and press it into burgers for you if you ask, horse stalls on all the markets.
It's ok but wouldn't go mad for it, not much different than ordinary burgers.

 

[Madcaravanner]

in most of Europe

rare is raw

medium is cooked on the outside but raw in the middle

well done is burnt to a crisp on the outside but still raw in the middle

And most are full of fat marbled throughout , making it impossible to chew

I had to admit defeat , no more steaks for me

Not the ones I had in Germany or Holland or France you need to stop going to restaurants they ruin food in some cities

 

[chaser]

Well I found plenty of Steaks in France but the best was from a Market Stall in Montendré at the Marché Nocturne cooked perfectly on a Barbecue
And Not far behind was one at the Printemps Du Vin Du Blaye again direct from a Farmer and cooked on a Barbecue

Of course they were cooked just how I like them BLUE

Been there , done that but need mine cooked a bit more.

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[chaser]

Have you tried the minced horse, mince it while you wait and press it into burgers for you if you ask, horse stalls on all the markets.
It's ok but wouldn't go mad for it, not much different than ordinary burgers.

Folks queuing for horse meat at borborg market

 

[Gaston aires]

Have you tried the minced horse, mince it while you wait and press it into burgers for you if you ask, horse stalls on all the markets.
It's ok but wouldn't go mad for it, not much different than ordinary burgers.

Neighhhh.

 

[Skyway]

All horse

 

[Skyway]

Folks queuing for horse meat at borborg marketView attachment 574427

Disgusting

 

[Scattycat]

I tend to avoid steaks in French restaurants, very hard to get one that's edible.

I rarely eat steak, but a friend of mine who always orders 'Bavet' cooked to, 'a point' reckons it's really good cut of meat
and succulent, and he is a 'really' fussy eater.

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