Welcome to my world! My name's Nik, and I'm a British expatriate who has been living in Paris, France for the last five years. Even though I never planned to stay in Paris for very long, now I'm here I've no plans to leave soon - the beauty of Paris has never worn off, and so far it's been a five year long vacation! Enjoy my ramblings...

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I'll eat it if you will

The other day I very nearly ordered steak tartare! I was so close - I looked at the menu and it was suddenly really tempting. Then someone else at the table said 'oh, perhaps I should try the steak tartare', and all of a sudden it was looking like 'I steak tartare, you steak tartare, we all steak tartare!!!'.

Except we didn't. I ordered the pave steak and they went for a pasta dish, and we felt very ordinary indeed. What a missed opportunity. It could take ages for the stars and moon to align again like that, but there you go.

Since I arrived in France, my bravery with food has actually increased a lot. Now steaks have to drip blood to create a nice orangey colour out of the pepper sauce, and one of my regular meals is the andouillete which is a sausage where the most recognisable ingredient is intestine. One of my earliest breakthroughs was the salade de gesier, which is salad with the gizzards of some unfortunate birdie. Usually served with a nice big chunk of fois gras (it only gets better!), it's the best salad ever I reckon, if it wasn't for all the green stuff.

All very daring, although there are still limits. Oysters being one of them - the word snot comes to mind very easily when looking at them (does the word snot exist outside Britain? I do hope so). Which also reminds me how cultivating my palate francais has also meant discarding some foods - brie, which was a big favourite with my parents, has now become merely a good word to explain what snot is to the rest of the world (so now you know).

So, still not tried steak tartare. Not however for the reason it used to be though. My brave new taste buds aren't too worried about the rawness of the meat, but now simply I feel loathed to pay good money for a plate where the recipe is;

Chop meat, serve.