In our series providing a sideways look at French food, we examine the ever-divisive, uncooked steak tartare
Given the inexorable spread of veganism and vegetarianism (France, perhaps surprisingly, is included in this unstoppable rise), it is likely that one day – perhaps sooner than we all think – meat-eaters will be in the minority.
And when that comes to pass, one of the off-menu, naughty, morally dubious, seemingly rank, or plain odd-yet-delicious dishes that any self-respecting carnivore might seek out, is steak tartare.
Its concept, with origins in Eastern Europe and ...
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