Steak Tartare
"Steak tartare is raw minced beef (usually high-quality sirloin or filet) seasoned with capers, onions, Worcestershire sauce, Dijon mustard, and a raw egg yolk on top. It's served cold with fries (frites) or salad. Some restaurants prepare it tableside, others serve it pre-mixed. You mix the egg yolk into the meat yourself. It's rich, savory, and surprisingly delicate. Trust the beef quality—good restaurants use fresh, high-grade meat."
Logistics
Moderate
Vibe
Bold, raw
Duration
30 minutes
Best For
Adventurous eaters
The Backstory
Despite its name, steak tartare is French (not Tartar). It emerged in Paris bistros in the early 1900s, inspired by Russian/Eastern European raw meat dishes. The French refined it into a delicacy. It became a test of a restaurant's quality—if they serve great tartare, they source great beef. Now it's a bistro staple and a rite of passage for adventurous eaters.
Local Secret
"Order 'préparé' if you want it pre-seasoned (easier for first-timers) or 'nature' if you want to season it yourself. The beef must be freshly minced that day—never order it at cheap restaurants or tourist traps. Quality places cost €18-25. Mix the egg yolk thoroughly before eating. Pair with red wine (Côtes du Rhône) or beer. It's safe to eat at reputable restaurants—food poisoning is rare with proper handling."
Gallery
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