French Cuisine

Bonjour. I spent a year working in Bordeaux. Great city. I remember a fantastic steak restaurant next to the river.

 

Moelleuses Et Persillees

It's pricey, but the meat quality is amazing. They have a whiteboard and each night write the cuts of beef they have available, and they'll bring them out on a big board and 'present' them to you. Tell you where each cut is from, what is was fed, age at slaughter, how long it was dry aged.

I tried most of the beef they had available. French, Spanish, Polish, American Black Angus. My favourites were the Scottish and Polish beef. Both are 100% grass fed. The grain fed stuff is weird.

Some of the French guys I worked with told me about Entrecote. It seemed to be a locals favourite. Moelleuses Et Persillees is actually Italian owned.

 

Nice. Moelleuses have fridges too. I'm not sure if they actually do their own dry aging though.

My takeaway from eating steak in France is French medium rare != English medium rare.

I like my beef pink, but if you order medium rare in France it comes out blue.