Tartare

The first thing I noticed was that people would walk down the street carrying a baguette under their arm, completely unwrapped and uncovered. Next, I saw oysters on display in front of restaurants sitting out in the sun. Then it was all around me. In the grocery, cheese, milk, and eggs sit on shelves unrefrigerated. I recently tried steak tartare, raw ground beef mixed with a raw egg, garlic, onion, sauces, and spices. While this dish is a staple at any French brasserie, it is rarely found in the U.S. How many U.S. restaurant would want to take the risk of serving uncooked ground beef and plus how many customers would even want to eat this? The difference is the quality of the beef and how fresh the beef is. Usually, the beef is ground to order. It is surprisingly good and I didn't get sick.