I have a penchant for anything raw. The only raw dish I've ever rejected was an Ethiopian raw beef dish--rather than little pieces like tartare, or thin slices like carpaccio, we're talking large hunks of completely raw, very sinewy beef here. I thought I would like it, but it was like biting into a heavily spiced cow.
But traditional beef tartare, mixed table-side by a French server, with raw egg, capers, mustard, a good kick of spice? Yum.
From Bisou in the Castro, who's proven themselves capable of the most beautiful eggs benedict and excellent free flow brunch minosas, and now has also proven themselves capable to us of delicious French dinners. Mmm.