Mr. Steak Certified: Le Grand Colbert

Curated By: Mick Scully | Posted On: June 8, 2018

If your mind’s eye could visualize a classic romantic Paris bistro, it would probably look like “Le Grand Colbert.” The walls, the ceiling, the chandeliers, the place has an ambiance that few places can match and it’s a scene that could have been painted by a master.

Construction on the original building began in 1637 and was reconstructed in 1825. The restaurant opened in 1900. They don’t call them “French Fries” for nothing and “Le Grand” has world-class fries and an excellent if not “Nebraska Prime” steak.

The starters are classic bistro fare with the onion soup a standout. The rest of the menu items have simplistic excellence and include fish, seafood, lobster, chicken, and meats.

The prices are reasonable and the crowd ranges from celebrities and the sophisticated to tourists looking to sit at Jack Nicholson and Diane Keaton’s table in the film “Somethings Gotta Give”.

My table for two was tucked in a corner with a great view. By the luck of the draw, I was sitting at Mick’s table – as in Mick Jagger. Paris conjures up images of beauty and romance, of the follies and of course Napoleon. The French like to say that their food is the best in the world. I won’t go that far but I won’t argue about it either.

Le Grand Colbert should be on everyone’s shortlist when in Paris, and who knows you may even see Mick.

Keep reading Mr. Steak’s meat cooking blog in order to learn exactly what meats you should pick, and which seasonings you should use. You can even use some our seasoning options including the Finisher, the Flavor Booster, the Power Pepper and the Super Blend seasoning. Make the perfect meal!

Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime:
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice:
Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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