France – Jour 9 – Part 2

Dinner at Piqu’ Boeuf, Beaune

The reception staff at Hotel Le Cep did not hesitate when we asked where the best steak frites were in town – in fact, they just picked up the phone and checked to make sure the restaurant was open for us and sent us on our way.

Le Piqu’Boeuf Restaurant

Piqu’ Boeuf was definitely a place where the chargrill reigned – there was a variety of entrées to choose from, but for the mains you got to choose from beef, beef or beef.  The good news was that all beef was sourced from the local charolais cows that we had seen around the countryside, so we knew the provenance of the meat was excellent.

Since the staff could only speak a little English, and me a little French – our ordering was a little stilted but we managed to get our orders taken, and sat back with a couple of drinks to await our meaty feast.

We were surprised to receive an amuse bouche – but after all, we are in France!  This time it was little shot glasses filled with a chilled beetroot soup.  Trés bien.

Le jambon et épaule en persillé de Bourgogne

Andrew ordered the jambon et épaule – which turned turned out to be pressed ham.  We had also eaten this at lunch – so at least he knew what he was getting into. He found it to be quite nice.

Le croustillant de gambas aux légumes fondants, bouquet de salade et pistou

I loved my entrée – I wasn’t sure what to expect – apart from the fact it would have prawns (which are always a favourite).  The dish turned out to be a spring roll with prawns and vegetables inside.  It was accompanied by a lovely shot glass of prawn broth, and a salad.  The spring roll was deliciously crispy, and the filling was delicate and perfectly cooked.  Scrumptious.

Filet de boeuf charolais

Andrew’s fillet came out looking lovely and charred on the outside.  It was probably cooked a little more than he would have liked – but this time we did ask for it cooked à point rather than saignant.  Andrew later confided, even though the Le Severo steak was a little rarer than he usually liked, it was actually a better steak – so for France – Le Severo still rules.  He would have liked some sauce with it – but I only worked out a couple of days later (while writing this post actually) – that you had to order that as an extra side and we didn’t know  D’oh!  Thankfully, he did know to ask about the frites – which came complementary with the beef.

Le Boeuf Bourguignon traditionnel

I ordered the boeuf bourguignon – which consisted of tender beef cubes served with pearl onions and lardons in a delicious red wine gravy.  Les haricots verts (green beans) were also on the complementary side dishes list – and I love the way the French do them in butter, and char them just a little bit. So wicked!  This dish was pretty good.

Monsieur chef with his very large grill!

I managed to capture this image of the chef – but I think he knew I was taking his picture!!  The huge grill sits behind this glass partition – can you see the 1.2kg of charolais beef being roasted for someone!  That’s a big hunk of cow!

L’addition

We were done – after a long day in the saddle – we definitely weren’t interested in dessert.  So, we opted to return back to our hotel to rest up for another exciting day of riding!  Tomorrow’s ride was taking us to Nuits-Saint-Georges – another great area known for its amazing pinot noir.  Bonsoir!

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