Fine Dining: Must-try Meals

Some fine dining restaurants offer exotic or you may call it interesting menus. Escargot and beef Carpaccio are some of the known foods that you can see. If you are an adventurous eater and wanted to try these foods, then this article will give you information as to what nutrient you can get and how you eat them.

These exotic foods that you can order in some fine dining restaurants in Jacksonville, Florida are being served with a higher quality.

Escargot

The escargot, a French term for a snail, is an edible land snail. It is usually served as a starter in Spain and in France. It is also a common dish in the Catalan region of Spain. It is served in a snail dish with a snail tongs and a slender two-pronged snail fork.

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Like other mollusks, it is high in protein and low in fat content if it is cooked without butter. It is estimated to have a 15% protein, 2.4% fat, and 80% water. It is an intriguing dish and one of the most difficult to eat. So this article will give you the steps on how to properly eat an escargot when you are in a fine dining restaurant.

Never use your hand. Make sure not to slide around and do not eat directly from the shell. The tongs should be in your left hand and use them to grip and hold the shell in place. The snail fork should be in your right hand and the fork prongs should go down against the rim then pull the meat/snail. Eat the whole snail into your mouth.

If you want to try preparing an escargot meal at home, you can watch the video below:

Carpaccio

Carpaccio is a dish of raw meat that is thinly sliced or pounded thin as an appetizer. It is served with olive oil, lemon, Parmesan cheese, vinegar, salt and ground pepper. It was popularized by Giuseppe Cipriani from Harry’s Bar in Venice and named after Venetian painter Vittore Carpaccio. The meat that is commonly used for Carpaccio is beef sirloin. It can also be made with minced meat and garlic which is called “carne cruda”.

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It contains protein and vitamins. It is also a source of omega-3 polyunsaturated fats, riboflavin, pantothenic acid and selenium. It is also low in fat and sodium.

When eating Carpaccio, make sure to tear off a small piece of bread, “compose” your meat, on your fork. “Spear” the piece of bread then eat. As suggested, it is best eaten with olive oil and a few drop of lemon juice. The meat should not be “cooked” by the lemon, only flavored.

If you want to make your own Carpaccio, watch the tutorial video below: