I’ve had many steaks in France over the years (30+) and regularly find the taste excellent but the amount of gristle and fat seems very high. This is an excellent example “a point”
I’d be interested to hear comments.
by Neddy29
I’ve had many steaks in France over the years (30+) and regularly find the taste excellent but the amount of gristle and fat seems very high. This is an excellent example “a point”
I’d be interested to hear comments.
by Neddy29
5 Comments
That looks really good. May i ask what that sauce is? Looks tasty.
I like Limousin, but Belgium has also very good steaks. But I have never met someone that eats it « á point » , I think that you lose so much taste.
Consensus Belgium/France is « saignant » , not bleu, not a point and there is a good reason for it. Of course it’s only good if the meat is fresh and of good quality.
Wow looks super delicious! I would love to eat it right now
As a Frenchman myself, I can guarantee this is honestly the epitome of French “basic bitch yet excellent” restaurant meal : get in there (and never forget to say “Bonjour”), enjoy a “demi” (25cL of beer), ask for a “Steak Frites” which in 99% cases all restaurants will offer either as a “plat du jour” (meal of the day) or as a permanent item on the menu, get it as you wish (rare, medium rare, well done, etc), get the salad as a bonus, finish with a “café” and the mandatory fag/cig, say “merci, au revoir’, repeat the next day
That Chinon in the back lowkey gives me a boner. Nice steak too!