Are you afraid of raw meat?

There is almost a universal consensus that Brazilians do not like raw meat. And that the French do.

The reality is not so simple. One example: gourmet French people enjoy juicy meat, and a well-done steak will never have this characteristic. It is the juice of the meat, that is, the blood, that makes it juicy. Well-done meat is invariably dry.

These same gourmet French who like juicy meat do not like to see blood running across the plate when the meat is cut.

This is where the difference between a well-executed medium-rare steak versus a poorly executed medium-rare steak comes in. It all depends on the chef's training and the level of information regarding the product that he stocks in his refrigerator.

Chefs who know the origin of the meat, the aging time, and master the technique of cooking with resting time know that a well-done filet retains all its juices. When we cut into meat and blood runs across the plate, it's a sign that it has suffered from stress and was poorly prepared.

The French do not appreciate the detail of 'visible' blood, and I imagine that the same is true for Brazilians. If we present a succulent well-prepared meat to the latter, perhaps they will appreciate the medium-rare point.

In recent years, some young French chefs have adopted the trend of a fixed menu, meaning a service with a series of dishes that present the house specialties to customers. Customers only decide the number of dishes to be tasted, from 3 to 9, for example, and the menu price.

In this case, the customer does not choose the cooking of the meats and trusts the chef's decision, who most likely has the technique and experience necessary to serve meat cooked appropriately for the cut.

Other young chefs, faced with the demand for well-done meats, try to dissuade customers, and almost all listen to and accept their arguments. To the more fearful ones, those who really cannot stand meat that is more raw, the chefs suggest another dish or a different cut.

We have two pieces of advice for readers who want to taste good meat in Paris:

. choose your restaurant carefully, preferably one that specializes in meats. Don't just go into any brasserie or bistro. If you don't have reliable addresses in your agenda, contact us or check our blog for numerous tips on the best steakhouses in Paris.

. don't be afraid to try well-prepared meat, certified for origin and of the highest quality. In good restaurants, the chef serves meat at the right point, the one that makes it tastier.

We would like to mention some of our favorite addresses:

. a butcher with a tasting corner featuring the best meats in the world, paired with excellent wines? Click here.

. a small restaurant by a great chef, serving delicious grilled meats and potatoes prepared in various ways at an affordable price? Click here.

. a trendy bistro that perfectly embodies French cuisine? Click here.

Check out the paris-story.com guide Restaurants and Other Delights. It offers a selection of the best restaurants in the city, as well as cheese shops, patisseries, cellars, bars, etc. Visit our online agency My Trip to Paris to discover and book amazing tours in Paris and throughout France.

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