Can't get a good steak in France or Italy

Epicurean Exploits - Food and Recipes
1

I have never had a great steak in Italy or France for that matter. I agree the Italians are excellent with “tidbits” much better than the French.

2

La Tupina in Bdx. — excellent steaks.

3

Au Boeuf Couronne in Paris. Souffled potatoes a la Antoine’s in New Orleans as well.

4

Not sure what steak has to do anything, but steak in Europe generally is a different beast to the US. Corn vs grass, different cuts etc.

If you expect a huge slab with lots of sweet fat and soft texture you will be disappointed.

5

I have never been to La Tupina so I can’t speak from personal experience. But I can’t tell you that the people who have reviewed it for my dining survey really disliked the place. In fact I can’t remember the last time a positive review of the place came in. But given that a number of you are in the Piemonte, a traditional restaurant that consistently gets great reviews is Antica Corona Reale-da Renzo in Cevere. I haven’t been there either but it’s on my list.

6

You have certainly never been to the right places. I never had a really good steak in the US either, but I have only been to Delmonico in Vegas and to Brenner’s in Houston, so probably not to the right places…

7

A bit like a needle in a haystack. No point when I know when I come back to NZ every second restaurant has great steak, I actually don’t bother with secondo - lamb is not so good, fish also, why bother with it in Italy when all the other courses are so good - antipasti, pasta, risotto… things we simply do not do well.

8

Steve is a student of Platonic idealism, but only when understood through a 100% subjective lens. One might call the phenomenon “Plot-onic idealism”. I know that I would!

9

PS Peter, not a stuck fermentation, a delayed malo - the former is normally used in the context of a stuck alcoholic fermentation.

Thanks for the clarification …Bill.

10

I’ve eaten at La Tupina maybe 5 or 6 times and now stopped going - have never had a great meal there to be honest. Parker raves about the chicken & triple cooked chips, but I’ve always found the food congeals quite quickly, and it’s fine, but nothing special.

11

+2
You have certainly missed superb Bistecca Fiorentina from plenty of vendors throughout Tuscany.
Chianina beef is known for its tenderness and succulence.

12

I don’t want to drift the thread too much, but Chianina IS NOT the best beef to make Fiorentina. Too little fat in the meat…

13

Well,there you go…:wink:

14

My 20oz USDA Prime Dry-Aged Ribeye from last night:

Pretty confident I cook a damn good steak.

15

Bill that steak is a little rare. Maybe a few more min on the fire. [snort.gif]

George

16

Happy?

17

+2
You have certainly missed superb Bistecca Fiorentina from plenty of vendors throughout Tuscany.
Chianina beef is known for its tenderness and succulence.[/quote]
but Chianina IS NOT the best beef to make Fiorentina. Too little fat in the meat…[/quote]

Each to his own,of course…but I like Chianina beef rare,bloody and with minimal spice and sauce intervention.
I Like the lean cuts…and with a 90 Pergole Torte Riserva,what could be finer? [cheers.gif]
Maybe a 74 Monfortino?

18

Next time you need to come to my house! [cheers.gif]

19

Bill, I assume that Andrea may be thinking of the local Piemontese Razza here, which, while often bearing a bit more fat than Chianina, is still magro compared to the Landreth steak pictured above. This time of year, we are eating bue grasso (literally, “fat ox”, but really beef) from Carru, but it is not often any less lean than the other beef found here. Tender and delicious it is, however, so I suspect that it would satisfy your requirements. It is rare to cook beyond rare. Butchers have been known to denounce those who overcook it to the carabineri…

20

Again,to each his own,and I don’t mind my Bistecca dripping with more fat occasionally,but at this point in my life,I generally/usually prefer the leaner,abeit still succulent cuts…and an 87 Monfortino will do just fine to accompany…