Secret of A Good Paris Steak: Imported Meat

March 25th, 2014 § 0 comments

When HG wanted to get some vigorous jaw exercise in Paris, HG ordered a bavette (flank steak) or an onglet (hangar or butcher steak). Tough? These were broiled baseball mitts. Well, it seems times are changing and the outlook is rosy (or bleu or saignant) for the Paris steak eater. The French, supremely nationalistic about their cuisine, are finally making an admission: French beef can be admirable when long cooked as pot au feu or boeuf bourgignon. But, served as steak French beef is usually tough and tasteless when compared to imports from Germany, Scotland, Argentina and the United States. That’s why more than 20% of meat presently served in French restaurants is imported. And, that number is rising. Good Paris steakhouses like Le Severo and Au Boeuf Couronne now depend on imports. You can get a nice steak at those places (Severo’s frites are exemplary and Boeuf Couronne serves hard-to-find pommes souflee). But, if you want really great steak nothing beats a traditional New York eatery like Spark’s and Keen’s Chop House (yes, Peter Luger’s is good but a tad overrated). HG believes New York’s restaurateurs reserve the best cuts in the world for themselves.


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