I used to work at a french restaurant in alsace in my teens and we did make steak tartare there. What you refer to as greens probably were chopped capers. Your tartar looked like it was just miced through a meat grinder which gives it a texture which i dont like myself too much. A true steak tartare is cut with a very sharp knive into tiny little pieces which doesnt destroy the fibres in the beed and therefor you get a completely different texture, then it is just mixed with chopped onions and capers, add some pepper and the egg yoke on top. If everything is done like right on time and not prepared in advance it is quite delicies and no need to be worried because of everything being raw.
Oh yeah they were probably capers! Thanks for sharing your insight. It would be interesting to try a different steak tartare cut with a sharp night to see the texture difference!
@@OurStorytoTell Yes, that would be the way, what you have gotten is some fast food made of the original recipe, which lives from right preparation, fine cut with real sharp knifes and made of the right expensive meat, wich has to be tender loin, capers, finest cut and picked cucumber and raw finest special onions, egg yoke ,salt and pepper and a small squirt of worchester sauce . All that together in the right amount makes a fine meal, miles away from "something similar , poorly served, and as long i could see even mot made of the wright piece of meat, pressed through a grinder. That kind of gastronomical "short cut" gets more and more growing by shortage of well educated personal.
Next time ask them to prepare it for you. Normally you need mustard ketchup salt and pepper and a bit of lemon juice. You mix it with the capers, egg yolk shallots and it should taste much better. If l go to France one day. That would be the first dish l would eat. One of my favourites dishes. I ate this dish when l was young and it was all prepared and l had no idea there was raw beef and egg. Probably better. 😊
Love the faces with the steak tartare 😂. I sampled raw hamburger as a kid. The meat definitely makes a difference in the taste! Being a rancher I can vouch for quality meat has more flavor. Loving all the pastries. Willa is a great little foodie ❤. Thanks for sharing! Y'all make my Sunday mornings as I get ready for church.😊
It's so much fun to see Americans eat European food! Well done that you tried the steak tartare (we call it "Americain" in Belgium). What you called green vegetables were actually capers. They are a kind of berry preserved in brine (salted water). You might have wanted to add a little salt and pepper and....Worcester sauce and a tad of Tabasco.
Another juicy, jammy vlog .... les grands vacances en France ... standing infront of closed doors ... happened to me many times as well. But you still managed to find some nice spots. I love watching your taking the first bite. Expectations ... reality .... when I ordered dinner in a restaurant in France I ordered my meat super super well done and the waiter always looked at me being a total German barbarian. :)
In Germany you also get raw beef Tatar in some Restaurants, but you should mix all ingredients and spice it before eating and then (in Germany!) put it on a slice „Bauernbrot“. It taste delicious 🤤
I've never tried Steak Tartare. When I worked in Belgium it was quite a favourite dish for a lot of people. Served also with a raw egg yolk in its shell in the centre. Totally raw meat doesn't appeal to me, though I will happily eat a fairly rare steak. As ever, the French patisseries looked marvellous.
That’s cool you worked in Belgium! Sounds like steak tartare is mostly served with a raw egg yolk. And, oh yes, the french pastries were so delicious!!
What a fun video! Kudos to you to be brave and try the Steak Tartare in France, you were right, you have to mix in the yolk and all the diced sides in it (usually capers, schallots, parsley and sometimes mustard). Fun fact: in Belgium, Steak tartare is called "filet Americain" (American meat filet")", don't ask me why! In France, Croque Monsieur with the cheese on top usually come with a bit of a bechamel sauce. Hence that nutmeg and saucy feeling you had at eating it (from my American travelling experience, kind of a cross between yours Grilled cheese and Shit on a shingle)
Rissa's face after trying the tartare 😂😂😂 I tried it with quail egg on top once - not as bad as I thought it would be but nothing I would need on a regular basis either. Great video as usual! 👍
I don’t know how to begin this comment as a French guy working in a restaurant. The beef tartare is THE thing you have to try as an American because raw meat is something you don’t have, if it’s not prepared you will have in your plate just miced raw meat and all the “condiments” (it’s a French word I don’t know if you have a word for this) and you have to actually mix it together yourself in your plate so you can do it whiteout capers or other thing that you don’t like. BUT I can assure you that if any restaurant propose a tartare the meat is the freshest they can do (in France at least) we have some really strict hygiene controls in restaurants
Very popular in Wisconsin(large German population) severed on Rye bread and slice of raw onion. salt and pepper. The meat should be ground round or ground sirloin. Needs to be fresh. Very popular around Christmas and New Year. You see it up in Hamburg. I've seen it called Hecke Peter. Have not tried Met yet.
Willa ist the best. Such a nice Girl. I bet she is the youngest YT food expert in the world. Save! Always fun to watch. - and Always remember - Everbody wants bread! 😂
Beef tartar with fries, I have never seen that, in Austria you get that mostly with toast and then you mix the ingredients and then some onions or capers on top. a bit
It's so funny...Germans pop over the border to France for pastries, and French pop over the border to Germany for pastries. We're competing on the highest level, I reckon😂❤🇩🇪🇫🇷 In come the Danes and the Italians, the Spanish and Polish, the Belgians and Czech...we are not alone, I reckon...yummie!😂🎉
Translate to English: "Riesa and Willa always put on a poker face when they bite into something. At 19:20, Tanner's doppelganger shows up; luckily, Riesa didn't go along with the wrong one :D... just kidding."
Wait! You mean you don't eat steak tartare in the US? 😮 By the way, I don't know why they served it with fries. Here in Austria it always comes with toasted bread and butter, so you can use the tartare as a spread (of course after having mixed all ingredients together!!!). 🙂
Interesting that you like Mett (Pork) more than Beef Tartare. Normally eating raw pork meat is not as common as eating raw beef. Pork is when cooked/grilled well done and beef medium or medium rare. Beef is more often eaten raw (or half raw) than pork.
this version of steak tartare is a bit strange the way I know it you put it on buttered toast usually multiple pieces of toast until the meat is all gone, but it's all in the seasoning that has to be on point.
This version is very commun (the most in fact) in France. I never see with buttered toasts... 😮😮 Usually with French fries but you also may have with a fresh green salade or sometimes others vegetables... 😉
If you have a bad feeling about eating raw beef or egg you most likely were born in a country where the food industry is awful. With that said that makes this adventure even more impressive! I live in a smaller town in Sweden and I only buy meat from local farmers where I can see how they treat their animals, it's more expensive but really worth it!
5:55 Haha! Totally wrong. These days you let it sit in the sun until it is done into a Frikadelle. While waiting let the sun heat a black flipper and use it to burn some texture on the outside. BTW, meat has not really a flavor of its own. As eggs don't have it either. The tastiness of meat comes from the roasting which creates the "Röststoffe" (toast aroma). And therefore a sauce and spices are normally added. (Or the crust of fried breadcrums in the case of Schnitzel) Also that is the reason eggs get salt and pepper. But as dieticians you will know this. Eating Mett also requires salt and pepper and onion to make it taste of anything besides a bland nothingness.
I would be more scared to eat raw pork then raw beef. Even though now it's safe to eat raw pork in Belgium, for a long time it was adviced not to eat it due to Salmonella and Trichine. Raw beef has been part of our cuisine, so it feels safer to eat. We usually eat it on bread. Look up Americain préparé. Next time, you are in Belgium and you see a butcher or sandwich shop, try a sandwich Americain préparé or martino (Americain prepare + spicy extra´s). You´ll love it, it's not flavourless at all.
We get a bit nervous trying them all to be honest, but it is fun to try! That’s so interesting that it’s called that in Belgium! We will have to try it next time. Thanks for sharing. 😊
That is NOT a croque-monsieur. A croque-monsieur at the very least has bechamel sauce and cheese on top, is broiled, and ideally is made with artisanal bread and is fairly thick. Also the egg yolk on a tartare is usually dropped on top, without the shell, and carrot isn't typically mixed with salads in France. I think that was just a bad restaurant.
@@OurStorytoTelldo not have any interest with this kind of person. The croque-monsieur is an institution in France and if it is well made can be a very good thing. Those who tell you that there are only refined, long-simmered dishes are usually bitter by a complicated life. Similarly, you bought pastries from a pastry chef who can do very good things. I don't see what right this person has to judge you. Keep it up. 😉😂
That's unfortunate. Steak tartare is delicious. That restaurant unfortunately served you deconstructed tartare lol. All of that stuff on your plate should have been mixed up. Along with salt, pepper, dijon mustard, and maybe some worcestershire sauce. What they gave you is like if I presented to somebody a cheeseburger who had never had one before, but I put all the components on a plate separated and didn't tell them it's meant to be made into a sandwich
@@OurStorytoTellit's not a bad option to have it unprepared. So you can mix things you like and in your own proportions. That's the best way to proceed. But it's something to know, of course 😉. Because usually when you ask "prepared", there is lot of mustard, or salt, few câpres only.. Well it will probably not be your taste. 😎
I used to work at a french restaurant in alsace in my teens and we did make steak tartare there. What you refer to as greens probably were chopped capers. Your tartar looked like it was just miced through a meat grinder which gives it a texture which i dont like myself too much. A true steak tartare is cut with a very sharp knive into tiny little pieces which doesnt destroy the fibres in the beed and therefor you get a completely different texture, then it is just mixed with chopped onions and capers, add some pepper and the egg yoke on top. If everything is done like right on time and not prepared in advance it is quite delicies and no need to be worried because of everything being raw.
Oh yeah they were probably capers! Thanks for sharing your insight. It would be interesting to try a different steak tartare cut with a sharp night to see the texture difference!
@@OurStorytoTell Yes, that would be the way, what you have gotten is some fast food made of the original recipe, which lives from right preparation, fine cut with real sharp knifes and made of the right expensive meat, wich has to be tender loin, capers, finest cut and picked cucumber and raw finest special onions, egg yoke ,salt and pepper and a small squirt of worchester sauce . All that together in the right amount makes a fine meal, miles away from "something similar , poorly served, and as long i could see even mot made of the wright piece of meat, pressed through a grinder. That kind of gastronomical "short cut" gets more and more growing by shortage of well educated personal.
It's good when mixing everything + add a ton of Worceister sauce.
Next time ask them to prepare it for you. Normally you need mustard ketchup salt and pepper and a bit of lemon juice. You mix it with the capers, egg yolk shallots and it should taste much better. If l go to France one day. That would be the first dish l would eat. One of my favourites dishes. I ate this dish when l was young and it was all prepared and l had no idea there was raw beef and egg. Probably better. 😊
@@SPT1😳😱🤦♂️ what an ignorant, worse ignorant criminal !
Love the faces with the steak tartare 😂. I sampled raw hamburger as a kid. The meat definitely makes a difference in the taste! Being a rancher I can vouch for quality meat has more flavor. Loving all the pastries. Willa is a great little foodie ❤. Thanks for sharing! Y'all make my Sunday mornings as I get ready for church.😊
Oh man it was an adventure! We believe you that it definitely plays a role in flavor! Thanks for including us in your day on Sundays 💗
It's so much fun to see Americans eat European food! Well done that you tried the steak tartare (we call it "Americain" in Belgium). What you called green vegetables were actually capers. They are a kind of berry preserved in brine (salted water). You might have wanted to add a little salt and pepper and....Worcester sauce and a tad of Tabasco.
Thanks so much for watching!! So interesting that’s what it is called in Belgium 😂
Capers are also used with Königsberger Klopse. That's the reason why I don't like them.
@@OurStorytoTell in swizerland we use horse meat and toast
Another juicy, jammy vlog .... les grands vacances en France ... standing infront of closed doors ... happened to me many times as well. But you still managed to find some nice spots. I love watching your taking the first bite. Expectations ... reality .... when I ordered dinner in a restaurant in France I ordered my meat super super well done and the waiter always looked at me being a total German barbarian. :)
Haha funny! We will be ordered cooked meat next time too! 😂
In Germany you also get raw beef Tatar in some Restaurants, but you should mix all ingredients and spice it before eating and then (in Germany!) put it on a slice „Bauernbrot“. It taste delicious 🤤
Fun to hear about! We didn’t know that actually!
It is quite similar in France too =) You can add Worcestershire sauce and also, if you like spicy, tabasco sauce
Egg shell should NOT touch raw meat.
And steak tartare is one of my favorite dish. The Belgian way with mayo is soooo good.
I've never tried Steak Tartare. When I worked in Belgium it was quite a favourite dish for a lot of people. Served also with a raw egg yolk in its shell in the centre. Totally raw meat doesn't appeal to me, though I will happily eat a fairly rare steak. As ever, the French patisseries looked marvellous.
That’s cool you worked in Belgium! Sounds like steak tartare is mostly served with a raw egg yolk. And, oh yes, the french pastries were so delicious!!
What a fun video! Kudos to you to be brave and try the Steak Tartare in France, you were right, you have to mix in the yolk and all the diced sides in it (usually capers, schallots, parsley and sometimes mustard). Fun fact: in Belgium, Steak tartare is called "filet Americain" (American meat filet")", don't ask me why!
In France, Croque Monsieur with the cheese on top usually come with a bit of a bechamel sauce. Hence that nutmeg and saucy feeling you had at eating it (from my American travelling experience, kind of a cross between yours Grilled cheese and Shit on a shingle)
What an interesting name! Kinda strange but cool you know about the sides! Also fun to learn more about the croque monsieur. Thanks for sharing 😊
Rissa's face after trying the tartare 😂😂😂 I tried it with quail egg on top once - not as bad as I thought it would be but nothing I would need on a regular basis either. Great video as usual! 👍
That was a difficult moment for her 😂 Thanks for watching!! 🫶
I don’t know how to begin this comment as a French guy working in a restaurant. The beef tartare is THE thing you have to try as an American because raw meat is something you don’t have, if it’s not prepared you will have in your plate just miced raw meat and all the “condiments” (it’s a French word I don’t know if you have a word for this) and you have to actually mix it together yourself in your plate so you can do it whiteout capers or other thing that you don’t like.
BUT I can assure you that if any restaurant propose a tartare the meat is the freshest they can do (in France at least) we have some really strict hygiene controls in restaurants
And yes ou have to put the raw egg in it
Use the steak tartare as a "dip" for fries, like just put some tartar on your fork and pick some fries so it mellows the taste and texture
Very popular in Wisconsin(large German population) severed on Rye bread and slice of raw onion. salt and pepper. The meat should be ground round or ground sirloin. Needs to be fresh. Very popular around Christmas and New Year. You see it up in Hamburg. I've seen it called Hecke Peter. Have not tried Met yet.
Super cool to hear it’s popular there! Wow! Thanks for sharing 😊
actually its not german but belgian, and yes it is a very old dish here too
No hackepeter is raw chopped pork (not beef) with pepper salt and raw unions. It's delicious on buttered bread.
Willa ist the best. Such a nice Girl. I bet she is the youngest YT food expert in the world. Save! Always fun to watch. - and Always remember - Everbody wants bread! 😂
9:50 Well, it IS toast 😂
Haha true 😂
Look at Willa from 10:28-10:35 ❤ Too sweet and funny😂😂😂
Beef tartar with fries, I have never seen that, in Austria you get that mostly with toast and then you mix the ingredients and then some onions or capers on top. a bit
Interesting to hear how it’s served different ways!
Next time try the Steak de Cheval (as opposed to Steak a Cheval, a cut of beef with an egg on top). Yep, horse meat. Doesn’t taste half bad.
Try the Mettwurst in Germany if you want some raw pork. 😂
The steak tartare is also called 'filet américain'. 😀
It's so funny...Germans pop over the border to France for pastries, and French pop over the border to Germany for pastries. We're competing on the highest level, I reckon😂❤🇩🇪🇫🇷
In come the Danes and the Italians, the Spanish and Polish, the Belgians and Czech...we are not alone, I reckon...yummie!😂🎉
Haha that’s so true!! We all want what each other has in terms of food, but also love what we have. 😋😋
@@OurStorytoTell i forgot the Swiss and Austrians, the Letzeburgers and Portuguese...oh boy, they have some very nice pastries as well...😍😍😍
man your food tours always make me hungry, specially because you publish your videos at 10am :D
unfair
We always say don’t come hungry when you watch 😋
Translate to English: "Riesa and Willa always put on a poker face when they bite into something. At 19:20, Tanner's doppelganger shows up; luckily, Riesa didn't go along with the wrong one :D... just kidding."
Hahaha love the translations 😂
@@OurStorytoTell haha, yeah i didnt know what the enlish word for Doppelgänger is. I couldnt believe that its doppelganger. Crazy. :D
beautiful family
Wait! You mean you don't eat steak tartare in the US? 😮
By the way, I don't know why they served it with fries. Here in Austria it always comes with toasted bread and butter, so you can use the tartare as a spread (of course after having mixed all ingredients together!!!). 🙂
How do you keep your cheese, Jogurt cold? While Camping?
We brought a cooler and would fill it up with ice 😊
Interesting that you like Mett (Pork) more than Beef Tartare. Normally eating raw pork meat is not as common as eating raw beef. Pork is when cooked/grilled well done and beef medium or medium rare. Beef is more often eaten raw (or half raw) than pork.
this version of steak tartare is a bit strange the way I know it you put it on buttered toast usually multiple pieces of toast until the meat is all gone, but it's all in the seasoning that has to be on point.
This version is very commun (the most in fact) in France. I never see with buttered toasts... 😮😮 Usually with French fries but you also may have with a fresh green salade or sometimes others vegetables... 😉
This video really needs a warning label. I'm sooooo hungry right now. 😆
If you have a bad feeling about eating raw beef or egg you most likely were born in a country where the food industry is awful. With that said that makes this adventure even more impressive!
I live in a smaller town in Sweden and I only buy meat from local farmers where I can see how they treat their animals, it's more expensive but really worth it!
NORMALIZE RAW BEEF, it's literally so good.
you could just go to walmart, buy ground beef, and eat it while you drive back home!
Never ever a fresh egg served with it's shell in contact with your dish.
very brave of you to eat the tartar lol I don't think I can try raw meat
Thanks! It was definitely a bite of courage at first!
Love steak Tartare 🥩 the 🥚 😋
This reminds me of Mr Bean 😂
So raw meet is weird (unhealthy, dangerous) but raw fish / Sushy is yummie (fancy)? I think it's the opposite !
It probably all depends on what you grow up with 😊
I neither like Tartar nor Mettbrötchen
NEVER PUT EGG SHELL!! where is the preparation sauce??
5:55 Haha! Totally wrong. These days you let it sit in the sun until it is done into a Frikadelle. While waiting let the sun heat a black flipper and use it to burn some texture on the outside.
BTW, meat has not really a flavor of its own. As eggs don't have it either. The tastiness of meat comes from the roasting which creates the "Röststoffe" (toast aroma). And therefore a sauce and spices are normally added. (Or the crust of fried breadcrums in the case of Schnitzel) Also that is the reason eggs get salt and pepper. But as dieticians you will know this. Eating Mett also requires salt and pepper and onion to make it taste of anything besides a bland nothingness.
French fries are born in Paris, not Belgium. Source? A Belgian historian.
ANNECY♥
Right! Such an amazing place! Be sure to watch our video of our time in Annecy!
I would be more scared to eat raw pork then raw beef. Even though now it's safe to eat raw pork in Belgium, for a long time it was adviced not to eat it due to Salmonella and Trichine.
Raw beef has been part of our cuisine, so it feels safer to eat. We usually eat it on bread. Look up Americain préparé. Next time, you are in Belgium and you see a butcher or sandwich shop, try a sandwich Americain préparé or martino (Americain prepare + spicy extra´s). You´ll love it, it's not flavourless at all.
We get a bit nervous trying them all to be honest, but it is fun to try! That’s so interesting that it’s called that in Belgium! We will have to try it next time. Thanks for sharing. 😊
That is NOT a croque-monsieur. A croque-monsieur at the very least has bechamel sauce and cheese on top, is broiled, and ideally is made with artisanal bread and is fairly thick. Also the egg yolk on a tartare is usually dropped on top, without the shell, and carrot isn't typically mixed with salads in France. I think that was just a bad restaurant.
Sad to go in France for eating croques monsieur and industrial pastries...
Food was not the only reason we went into France! But we did love all of it & we hope to go back to try more! What would you recommend?
@@OurStorytoTelldo not have any interest with this kind of person. The croque-monsieur is an institution in France and if it is well made can be a very good thing. Those who tell you that there are only refined, long-simmered dishes are usually bitter by a complicated life. Similarly, you bought pastries from a pastry chef who can do very good things. I don't see what right this person has to judge you. Keep it up. 😉😂
@@jean-michelgaiffe3834 Sometimes I think people want to vent 😆 Thanks for the support!
This first restaurant looks like a scam. No cheese on top of croque, ruined tartare ... tartare is au couteau. Makes a whole difference.
i'm french and i never see a bad tartare like that , he is no "préparé" and less mustard, ketchup and worchester sauce ... (sorry for my english )
You should poke it with a fork and listen if it makes any sound, like mr. Bean.
Haha 😂
You are sooooooooooooooooooooooooooooooooooooooooooooooo American!!!!!
lol :)
What's the difference between a ham and cheese toast and a Croc Monsieur? 5 bucks.
.
.
.
Just kidding! 😅
Haha don’t tell that to the French!
Surly the cheese and the ham, even the bread !😂 Brown bread + grain mustard + comté cheese + smoke ham and reverse !
Hi
I dont see saucers with your tartare ? Mayonnaise or others.....
They gave us packets of mayonnaise and ketchup but we assumed it was for the fries so we don’t try any with the tartare.
That's unfortunate. Steak tartare is delicious. That restaurant unfortunately served you deconstructed tartare lol. All of that stuff on your plate should have been mixed up. Along with salt, pepper, dijon mustard, and maybe some worcestershire sauce. What they gave you is like if I presented to somebody a cheeseburger who had never had one before, but I put all the components on a plate separated and didn't tell them it's meant to be made into a sandwich
Ah man that is unfortunate!! We didn’t know that at time, but appreciate your info so if there’s a next time we will be better prepared!
@@OurStorytoTellit's not a bad option to have it unprepared. So you can mix things you like and in your own proportions. That's the best way to proceed. But it's something to know, of course 😉. Because usually when you ask "prepared", there is lot of mustard, or salt, few câpres only.. Well it will probably not be your taste. 😎
In France it is often represented in this way because we like to prepare the tartare ourselves.
YOU SHOULD NEVER EAT RAW GROUND BEEF IN THE STATES UNLESS YOU GROUND IT YOURSELF DIRECTLY FROM CUTS OF BEEF!!! Seriously….
Steak Tartar is eatable but not my favourite meal 🥘
Bread... in Germany we call it toast 😊 Does not Look yummy for me
It didn’t look yummy to Risa either!
Tartar is better with horse meat, sorry Brits.