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Are thin, tough, gristly steaks the norm in France?

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Are thin, tough, gristly steaks the norm in France?

gfr1111 | Sep 14, 2013 11:10 AM

I just returned from France, the Alsace region. In five other trips, my girlfriend and I have spent 3 or 4 days in Alsace. In one trip, we spend 4 days in Paris. My girlfriend is (ahem) "unadventurous" about food. So she eats her way through France (well, Alsace, mostly) on steak.

We've eaten mostly at fairly expensive, respectable French restaurants--no five star places, but certainly three and four star. I have NEVER seen her receive a steak that wasn't thin, tough, gristly and expensive. She orders these medium rare, so cooking isn't the problem.

(In contrast, the food I receive is terrific.) None of these places specialize in steak, the way a New York steakhouse does. So my question is, are we just eating in the wrong places for steak? It just doesn't make sense to me that the French can do virtually everything else so well and completely and consistently blow it when it comes to steak.

What are the opinions of you French travelers and Francophiles?

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