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Steak tartare: She said, “... Normally they have all this mixed in, but we thought we’d do it on our own.” Me, before they even got started: BIG MISTAKE! 😂
Exactly, I like when it all comes separate, but the point is to mix it all together and spread it on crostinis. Just eating raw ground steak 😂 that's a mistake.
Actually you didn't eat crêpes, but galettes de sarrasin (or blé noir), which are made out of buckwheat, salt and water, and are usually stuffed with savory things? Crêpes, made out of milk, sugar, eggs, regular flour and rhum, are more for sweet fillings (confiture, sugar, crème de marrons, anything you like). Don't tell Breton people galettes and crêpes are the same thing, they'll lose their minds. Oh, and choosing Pierre Hermé over Ladurée, that's an expert move. Congratulations. :D They're waaay better.
That's exactly what came to my mind seeing them struggle with them... Seemed as delicious as a galette de sarrasin can get... Just love it. Discovered them many many years ago in Britanny (with a bowl of cider of course)! Greetings from Belgium!
We could tell that the tartare you got was not the best because it was made with a meat grinder. With this kind of machine it could be any part of a beef that you have eaten. The best tartare are made with filet of beef which is cut with a knife. That what we call in France a "tartare au couteau"
@@oolytube Si c'est leurs premier tartare, inutile de les prendre de haut... Ayant déjà préparé des tartares à la machine en cuisine, ça reste très bon Toutefois, dire qu'ils sont débiles juste pour ça perpétue le côté arrogant et détestable du français ce qui est nul de votre part
@@oolytube the only "debile" that I can see here, is you. At least these people are open minded enough to explore foreign cultures. You, on the other side, are arrogant enough not to be able to step in their shoes. Mister know-it-all, I would love to see you eat a foreign dish somewhere for the first time, without any misconceptions beforehand.
@@spartiataeos I've done it MANY times, but then I don't have a RU-vid channel where I claim to be "adventurous" - there's nothing adventurous about these two.
It was painful to see you guys struggling with the steak tartare. You really have to mix it all up and ad seasoning. Otherwise it really won't be any good. Why are Americans so hung up on the idea of eating raw beef anyway?
Except restaurants must do ground meat with very severe rules (cold grounding machine , done at the last moment right before serving and good quality meat .People prefer horse meat which sounds really weird for Americans and Canadians) American pasteurise every cheese which totally wrong in France. Bacterias in the cheese make it change its taste and structure. Nobody dies from eating like that. Americans die from eating industrial processed food with tons of sugars and salt
In America, we're raised to fear everything. In Europe, for instance, eggs aren't washed, and so can stay on the counter. Here, our eggs are washed, and will go bad fast if we don't keep them in the fridge. Our beef is rarely fresh enough to be safely eaten. We are raised to fear unpasteurized dairy. Basically we're trained to think our food will kill is, but then to go off and eat far too much fast food. I have eaten at places here in the US that serve raw beef. It's fine. I also love unpasteurized milk and eggs.
I'm french, happy to see what you think of France, then see comments, where everyone give lesson and make bad image of French people by getting angry about everything and take a professor tone. I just realise why we have a so bad foreign reputation ...
Ouais t as raison, jpeix comprendre que ça soit un peu énervant tous ces clichés sur clichés et le manque de renseignement mais au moins le dire sympathiquement ce serait bien
Love steak tartare - with all the ingredients mixed in and not on the side. That's why you thought it tasted like only raw ground beef. Next time, try it as it was intended and I think you'll notice the taste difference! If you're traveling, be food adventurous. You'll discover some delights.
You should have ordered the tartare premixed with all the seasonings in it. The best time to enjoy it is in the summer, when it's too hot to eat anything but cold food. With a nice rose wine. On toasted bread like bruschetta.
The tip about the shape of the croissant showing a difference in term of butter or not butter is something I've NEVER heard in my Parisian (long) life. It MAY be something that is done in the bakery they went to but it's not a general rule.
I don’t know about other places, but Pierre Hermé is definitely better than La Durée. For good Crêpes : crêperie Josselin (or le petit Josselin). For good pâtisseries, look for the Shops of MOFs (meilleur ouvrier de France meaning best skilled worker: only a handful of professionals get the title each year); Laurent Duchene for exemple is great (the croissant you had didn’t Look like it was extraordinary, but if you enjoyed it, then it did its job!)
Tourists don't like France. They like Paris, Chamonix, Cannes, Nice.. Not France... The best french dishes you can get are in the countryside... where nothing's about money.
+Vincent C demande aux touristes tu verras ce qu'ils te répondent. J'ai fait mes etudes dans le tourisme et y ait bossé, la campagne y'a que les allemands et les hollandais qui s'y baladent vraiment. Les Anglais commencent un peu mais pour le reste.. tout se cantonne dans les villes cliché.
+Mathilde Ltn- C'est idiot ce que tu dis. La plupart des touristes ont bcp moins de vacances que nous, généralement ils n'ont le loisir que de passer une semaine dans notre pays donc c'est normal qu'ils se concentrent dans les endroits où ils peuvent profiter un maximum de leur temps sans avoir à faire des km. Tu ferais la même chose si tu avais 2 semaines pour visiter la Chine (ou n'importe quel autre pays d'ailleurs). Est-ce qu'on doit en conclure que tu n'aimes pas la Chine ?
This is an idiotic comment. Most tourists have far less holidays than we french do, most often a week or two at best so it's normal that they spend their time in places where they can make most of it without travelling too much. You would do the same if you had two weeks in China. Does that mean you don't like China ?
Steak tartare is a classic dish! How come you don't know how to eat it? It can only be eaten raw - mixed in with ALL the ingredients - if it's first class beef. Otherwise you would get food poisening! And also, Pierre Hermé is an award winning patissier. There is nó food colouring in his macarons, believe me! He started at Laduree, well known for their outstanding patisseries! Seems to me, if you do a vlog on French food, you gather some info beforehand? Just sayin'....😊
to eat steak tartare, you have to mix all the seasonings and the egg into the meat. It is done before it is served on your plate. you dont just eat the raw meat and dip it in the egg yolk. ugh. ignoramus.
As a french i think the dish that you should try is 1- Snails with garlics butter ( it's really good) 2- fried camembert with currant jam Try Roquefort too ! with baguette or in sauce with prok chop and "french fries", in some snack shop you will find burger with Roquefort... Damn i love so much this cheese...
Make sure you try tartare again but mix it all up next time! It's an amazing dish but it wouldn't have been great without mixing it all together. The crepes at the start looked amazing! Re the macaroon we went to the same shop when in Paris and you could purchase single units. Made it much cheaper to have a few. Keep up the great work.
Many Americans have no problem eating sushi (among which features raw fish), yet get all squeamish about steak tartare being raw... (This is referred in general, not to the people in this vid, since I don't know if they do eat sushi or not)
We do indeed eat sushi and we love it! Yeah I think it's just a customary thing. We don't normally eat uncooked beef so it's a little strange, but delicious nonetheless!
Im not American, far from it, and Ive had tartare a few times. Its nothing special imho. Ive had real sushi only once in my life and it was absolutely amazing. The two dishes have absolutely nothing in common apart from being served raw.
One of the reasons for that is because red meat such as steak is subject to quite a few viruses and bacteria where as something like fish many of the viruses and bacteria are not found.
For the steack tartare, you need to prepar it yourself. mix all the ingredient and add the condiments, the sauce... on the table... Don't be shy and ask the waiter how to eat the steack tartar. Personnally I prefere when it's already prepared in the kitchen ,because is marinated tartare.
OMG! French macarons are the best from France and to hear the filling as "goo" did irk me. Also, I went to Laduree instead because it was recommended by our host we were staying at.
the tar tare was strange/ under seasoned for them because they decided to have everything on the side and not mixed up how its suppose to be served. Its probably really good once the capers and onions are mixed in.
+Evi1M4chine Look up Pierre Hermé, where they bought these macarons. He is known the world over. In fact, Hermé is the one chef who reinvented pastry and brought it to this current era of pastry. And probably his most famous pastry is called Ispahan, it's a very famous giant rose macaron with strawberries and litchees. Rose macarons are truely delicious, as are violet pastries.
Even without talking about tartare steak, in France we generally eat meat less cooked than in the US. When you ask for a regular steak, the chef asks you about how cooked you want it, and there is the option to ask for "blue". It means you get the steak cooked in the outside but almost raw inside (and it also work for some other kind of meat).
Chef Andros : Steak tartare should be mixed with all ingredients including salt, black pepper and mustard. You don't use a fork, you spread it on toast or grouton. The meat must be very fresh, BUT you always have the risk of E-coli. Personally I advised my customers not to have it just to show off !!!!
If the thought of totally raw meat doesn’t appeal, try ordering Tartare Aller-Retour (basically translates as tartare out and back) which is steak tartare that is quickly seared on both sides. It is more like a rare hamburger in appearance and has some of seared flavor of a rare steak.
I've had crepes elsewhere and tried a dessert crepe in Paris. It came with a scoop of vanilla ice cream with a shot of liquor to pour over it. It was epic beyond words- I didn't get that fuzzy epic feeling from this place you waited for an hour.
The best food in Paris is found in the backallys. There are lots of tiny cafes and restaurants with excellent food, service and prices. You usually get real homemade food and not the mass produced expensive stuff you find in more crowded areas.
I agree. Check this procedure www.star-clicks.com/secure/redirect.asp?d25=1&sa=l&ai=BI4-SdyRiRavUPJPa2QLR8qX6A_PSryDv8NbxAZav5QSQ_ZcBEAEYBCgIQIoWSK45ULv0qv0BYLu-roPQCpgB53OgAcWxgf8DyAEBgAIBlQIcelYKqQKhmwf05ay_PsgCj89e&num=6&adid=6117&keyid=zero&pid=20795238450948301
Supercat Don’t apologize for your English, you did well and you speak two languages!!! That’s awesome. I’m going to Paris August 2018 would like someone to show us around
The way how you eat the steak tartare is a bit like a murder, you have to mix all the ingredients guys ! Anyway I hope your enjoyed your stay in France
Cool you tried the tartare. You are suppose to mix everything otherwise it is quiet tasteless. Raw minced beef has basically no flavour, it is mostly for the texture (as is the egg yolk). The oignon, capers and herbs create the flavour. It is quiet a good portion you had there, it is difficult to digest. It is not a super common meal for french people because you need to have superfresh meat and then have to trust you butcher. But it is not rare (no pun intended ...). Hope you enjoyed, I find it pretty delicious.
The crepes you had are called 'Gallettes' and they make them out of buckwheat flour rather than normal wheat flour. Jus so ya know ; ) I practically live off of them when I got to France. They're simple, but tasty and super filling. €9.50 though? Damn. That's pretty pricey, I think they're usually about half that.
Tartare pro-tip : Chopped is better than ground !(Tartare !) And mix it with all the ingredients, it will totally change the taste and the texture, otherwise you will just be eating raw beef with an egg yolk on top ! :p
Tartare isn't all about raw meat. You got to mix ingredients alltogether. You can add Worcestershire sauce to add a vinegary touch. The vinegar helps "cooking" the meat (sort of) and removes the slight iron taste of raw meat.
i have a lot of family in france, but i live in texas so people don’t believe i’m french and its makes me upset lmao. also, i do have a french accent and they still don’t believe it. sorry this isn’t about the video just wanted to rant.
Paris is not notorious for its food, it is famous. Notoriety is not the same thing as fame or renown. Please learn the difference. Try this restaurant Le Souper Chartier; I'd rather go there again as opposed to La Tour d'Argent - but the view is grander. Just a friendly suggestion. Bon appetit!
It did make me smile when Alison described Eric's crepe as veggie and then described the ingredients as including prosciutto. Eric's face at the prospect of steak tartare was hilarious. I mistakenly ordered it once and despite my fears when it arrived I actually enjoyed it.
For the tartare, and good on you for trying, you need to mix it all up and then eat it on toast points. To die for! and we eat it at least once a day when in France! Going in a few days and plan to have it every lunch!
I'm so disappointed by your steak tartare, actually it wasn't prepared.... Generally the steak tarare is prepared with sauce and all ingredients are mixed together...
Hello, steak tartare is delicious. But.... You MUST mix all the ingredients together and the best is to add some mayo and even a little mustard. Do not mix too much or it becomes mushy. Add some delicious fries and you get a traditional "steak tartare frites".
Maybe you should Google a food item before you sample it. For example the steak Tartar. All of the ingredients are mixed in and you place a bit on a bread slice. So good when eaten correctly.
Next time in Germany try their pork version of tartar. Mette,minced raw pork seasoned and with onions.On a half breakfast cob,extra raw onions on top and salt and pepper. I love the stuff,last visit to the inlaws I had it every morning for breakfast,fresh made in local butchers I ate 1kg in 2 weeks(must be bought fresh daily). Steak tartar needs loads of white pepper and salt otherwise its bland.
italian food isn't as diverse as french food. when it comes to tastes, it's different for each person but french food is known as the best for several reasons... It's tasty and have a loooot of different typical dishes. I also like italian food, i have been to italia twice and (as much as i love it) italian food can't reach the level of french food
LOL, French food is not known at all, never heard about anybody says French has the "best" food. That's just your opinion, "italian food can't reach the level of french food" as the matter of fact one of best restaurant in the Michelin guide is "Osteria Francescana" Italian restaurant and Italian chef. You can also find many website that put first the Italian cuisine. This is just one: www.ranker.com/list/countries-with-the-best-food/ranker-travel
"French food is not known at all, never heard about anybody says French has the "best" food"... Ah!ah!ah! sorry man but what you said is so ridiculous that I'm laughing !
I like how unpretentious and authentic you all are. You're pretty open-minded without loving everything. It's quite refreshing. By the way, French cuisine does not include food colouring. This is more of an American practice.
Bonjour, adventurers! Your Parisian food tour is giving me serious FOMO. Those crepes at Chez Hélène look worth the wait, and the macarons from Pierre Hermé are so colorful! Steak tartare is brave - kudos for trying it. Can't wait to explore these spots when I visit the City of Lights! 🇫🇷🥐🍲 #FoodieAdventure
