Steak Tartare
Paris, France
Steak tartare is a classic French preparation of finely chopped or minced raw beef, traditionally seasoned with ingredients such as mustard, capers, onions, herbs and black pepper. Depending on the restaurant, it may arrive already mixed or with some of the seasonings arranged alongside the meat so the diner can adjust the balance.
The dish is completely different from a cooked steak, with the quality and freshness of the beef becoming especially important. It is usually served with fries or toasted bread, making it a substantial bistro meal rather than simply a small starter. For visitors, it is one of the more distinctive traditional French dishes to try if you're comfortable eating raw beef.
Why locals eat it
Steak tartare belongs to the traditional French bistro repertoire and remains visible on Paris menus. Paris's tourism office describes Parisian bistros as places built around simple, hearty traditional dishes, and lists establishments where beef tartare is a central part of the menu.
Local tip
This is a dish where restaurant choice matters more than presentation. If you've never eaten raw beef before, ask how the tartare is prepared and what comes with it. A classic serving is usually accompanied by fries or bread, and the seasoning should complement rather than completely overwhelm the beef.
Typically made with
Raw beef, Egg yolk, Capers, Onions, Dijon mustard, Worcestershire sauce. Recipes vary — always check with the vendor if you have allergies.