Liver in Red Wine Sauce

[Laripu]

The french have different terms for Doneness but they corrospond well to at least the way american restaurants cook beef.

Bleu Very rare
Saignant Rare
A point Medium rare
Bien cuit Well done

Yes - "a point" was how I ended up always ordering, and got what I thought was medium rare. I think they think of that as medium or medium well. I suspect their "bien cuit" is not as well done as I think well done should be. Anyway - who cares - the food was just great.

I never once had a bad meal in Toulouse, not even in the Airbus cafeteria.

[maxashton]

I order my steaks bleu, but i've done sauté station and grill station.

I even like steak tartare, i suppose.

[Laripu]

I order my steaks bleu, but i've done sauté station and grill station.

I even like steak tartare, i suppose.

I see. I could not eat tartare. I've tried it, and just don't like it. Carpaccio was a little better, but I wouldn't order it.

I'm fine with raw fish though. To quote a retired RAF buddy of mine from way back, when I offered him a bit of smoked salmon, "Show me a piece of smelly fish, and I'll eat it!"

Sushi and sashimi, or ceviche, or eastern European marinated herring, or any kind of smoked or salted fish - yum - I'll snatch that off the plate and have it in my mouth before you can blink.

But tartare