As we found ourselves heading to France for a long weekend to celebrate a birthday and the Rugby World Cup, where to stay was of utmost importance. People either think Paris is the most beautiful city in the world, or graffiti and trash covered. There is no in between. After much research, we decided to stay in the St.Germain section, which was probably the best decision we could have made. Highly recommend. And one of our first meals had to be the local namesake, dinner at Le Saint Germain.
There’s magic throughout the Saint Germain streets, especially Boulevard Saint-Germain. Known for being the quintessential architecture, shops, and flowers, and decor, it’s one of the areas that lives up to the hype. The location of the restaurant is prime. The food? It’s a mixed bag. I’ve been honest about what’s good and not so great, so I’ll continue to do the same here.
Let’s start with the pretty good. Salers Beef Rib Steak and fries.
Steak and fries are really hard to get wrong, yet hard to get right at the same time. This steak comes from the Salers breed of cattle, hailing from the picturesque Auvergne region in France. I was curious to try since it’s known for its robust and flavorful meat. Cut from the prime rib, it’s a thick, bone-in hunk of meat. This could easily be split among two. Rich, buttery, and very tender, it has the opportunity to be one of those memorable steaks you order. When cooked to perfection, the exterior forms a distinct crust while the interior remains tender.
While our medium-well came done properly, there was something just missing from the plate. The flavor was ok, the preparation was ok, and the portion/plating/ambiance was actually more than ok. Yet, I felt something missing from the plate. Like I mentioned, this steak is known for a deep, complex flavor profile, and a perfect balance of tenderness and boldness. That world class dining taste just wasn’t here. Again, easy to be delicious, while easy to also miss the mark.
The fries, on the other hand, I have no issue with. I love European-style fries. Cut a bit more slender, perfectly salted, and seemingly less fried. I always add a side to a meal here (and mostly anywhere) that I can. Try and see if you note the difference. Overall, a 3.9 out of 5 stars type of dish.
To go along with the steak, the Baltique Salad sounded like a perfect, light addition. Served with smoked salmon, cucumber, soybean sprouts, avocado, and dill cream. While I wanted a salad and something light, this probably was not the best flavor profile to accompany it.
In theory, this might be a good salad for dinner separately. Smoky salmon with a richness and full of all the good things salmon is known for. With healthy fats, freshness, and tons of fiber, it’s filling enough for someone who would enjoy these flavors. Nutty soybeans, creamy avocado, herbaceous notes from the dill, there’s a lot of good going on. Inspired by the Baltic area and cuisine, this salad comes with plenty of fresh and locally sourced ingredients. Each has a vibrant taste, making for a refreshing salad. If you like pickled and tangy, you’re going to love this salad. If you’re looking to add to a steak, maybe go with something a bit less complex.
Alas, I’d like to end on a good note, our first taste of escargot. A dish I swore I would not give a chance in France, and one that I somehow… liked? Presenting the 6 Burgundy Snails with garlic.
Escargot is a dish that demands attention. The preparation involves meticulous cleaning and purging to ensure a pristine taste, and to give me any reassurance to try this. Cooked in rich garlic and herb butter, the snails absorb and become succulent. It’s earthy, subtly sweet, and a has a richness to it; you just know you’re indulging in luxury.
I expected to hate it. I was wary I’d even be able to down one. Thanks to the overpowering herb sauce, you pretty much forget you are eating a land snail. The texture itself is slightly chewy, but mostly tender. To be fair, it’s a very subtle and delicate taste. Beyond its initial impression, this dish truly is a testament to the artistry of French cuisine. And I think Le Saint Germain does them quite well. Cheers to trying so much more!
