Quote:
Originally Posted by RebelR
Usually served with toast points. Rub the raw garlic on the toast and spread the tartare on it. Tartare is usually made with the cuts from the loin. I had an excellent one in Prague at a restaurant called Argument. Right up there with the best versions I've ever had. And the price was insanely cheap for the quality.
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Argument has some great food, sad that the portions just keep getting smaller
but tartare in CZ is great, a decade ago nobody had good steaks, but everyone had awesome steak tartare, guess they used it all for tartare, none left for steaks
Quote:
Originally Posted by dyna mo
steak tartare is french dish.
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yes, but the toppings differ between countries, making them totally different
the Czechs have a great one, never made me ill
in Belgium it's called filet americain, and is very different from the French one, I actually think most people will prefer the Belgian version