Tartare

I have always loved Steak Tartare. When we got to the brasserie in Montmartre and I saw what looked like a nice order of it, I was excited. Michelle, who went to culinary school here in Paris said it looked good to her, too, so we split an order.

Really, I don't think it tasted anything at all like what I've had at home. The meat was so fresh and not at all heavy. It was a really nice texture, too.

And, as Michelle put it, the beef is just a vehicle for all the condiments. Worchester, mustard, cornichon, onions and of course a raw egg topped ours off.

Waiting to find my next tartare, but happy to have had at least one.