Outflanked

Posted On July 9, 2011

My first meal in Nice set the tone for the entire visit; good food and wine. I started with this little pastry tart filled with cherry tomatoes and went on to have a steak of a cut that is rarely found in England. I believe it was a bavette. However I didn’t catch if it was a bavette de flanchet or a bavette d’aloyau. Both are sections of flat muscle either from the flank or mid-section and are commonly called ‘skirt’ or ‘flank’ steak.

The steak came in a nice sauce and topped with scallions which added a nice kick. I can still remember how tender it was. The wine came in strong and was served in a very nice decanter at the table.