A dish that makes the whole world marvel at the boldness of the French. This dish is made from 100% raw beef, usually high-quality tenderloin, sliced thin or minced and mixed with spices such as onions, capers, parsley, and sometimes a bit of red wine or lemon juice. The highlight of the dish is the raw egg yolk, which enhances the richness and creates a burst of flavor combination. It may sound dangerous, but for the French, this is not just a dish but a work of art that exemplifies their culinary sophistication.
Why do the French eat raw beef?
What makes this dish not only survive but also become a culinary icon? The story of raw beef dates back to ancient times and is related to fierce nomadic warriors. This dish may have originated from nomadic tribes in Central Asia, particularly the Tatars, skilled horsemen who lived on horseback. It is said that to save time during long military campaigns, they often placed pieces of raw beef under their saddles. The temperature and pressure from the saddle would soften the meat, allowing them to eat it immediately without cooking.
It may sound a bit gruesome, but that was the way ancient people creatively maintained their energy during long journeys. However, do not rush to think that the modern French tata is exactly like the raw beef of the nomads. In fact, the story of the Tatars may just be a legend, but it laid the foundation for the name Tata. When this dish was introduced to Europe, especially France, it was elevated to a refined dish suitable for the culinary tastes of the upper class. In the early 20th century, Tata began to gain popularity in France thanks to chefs from Russia and Eastern Europe. These chefs brought with them the recipe for raw meat, but instead of keeping it in a primitive style, they transformed the dish in a meticulous, refined, and creative French style.
The beef chosen must be high-quality, fresh, with no sinews or fat. The spices added create a perfect balance between the richness of the meat, the aroma of the herbs, and the slight acidity from the wine or lemon juice. Thus, Tata is not only a dish of warriors but has become a beloved dish in high-end restaurants in Paris and throughout France. The journey from saddle to the upper-class dining table is a testament to the French's magical ability to transform simple ingredients into a culinary masterpiece. To understand why the French love this 100% raw beef dish, we need to look at their culinary culture.
The French do not just eat to be full but also to enjoy, to experience, and to honor their ingredients.
For them, cuisine is an art, and Tata is a masterpiece. One of the biggest reasons Tata is loved in France is that it celebrates the freshness of the ingredients. To make this dish, the beef must be of very high quality. The French are very strict in selecting ingredients, especially for dishes that are not cooked. Moreover, the use of raw egg yolk and spices such as parsley, chives, or capers is also a way to highlight the purity of the ingredients.
For the French, a delicious dish does not need to be complicated; what matters is preserving the essence of each component. They are also famous for their bold spirit in cuisine. From eating snails, foie gras to pungent cheese, they are not afraid to experiment with dishes that many might consider strange. Tata is also a clear testament to this boldness. While many other cultures consider raw meat taboo, the French have turned it into a luxurious dish served in prestigious Michelin restaurants.
In France, this dish often appears on the menus of high-end restaurants, where diners are willing to pay a high price to enjoy a plate of Tata prepared right at the table. The preparation of this dish is usually done in front of the diners, from chopping the meat, mixing the spices to presentation. It is an artistic performance showcasing the chef's skill and professionalism. Moreover, Tata is associated with the image of the French upper class in the early 20th century. This dish was favored by the nobility and food connoisseurs.
Today, it still maintains its status, appearing in luxurious restaurants not only in France but also around the world. Just look at how the dish is presented with a cylinder of bright red meat, a golden egg yolk, and strands of vibrant green herbs, and you will understand why the French consider this one of the most refined dishes. This is not just a dish but also a meticulous process that requires the chef's care and skill. If you think that just mixing raw beef with a few spices is enough, you are mistaken. The most important first step is selecting the meat.
As mentioned, in France, chefs often choose meat from reputable farms, where cattle are raised on natural grass to ensure the best flavor. The meat is then thoroughly cleaned, removing all fat and sinews. It is then stored at a cold temperature to maintain freshness but must not be frozen, as that could ruin the meat's smooth texture. Once the piece of meat is selected, the chef will begin the slicing process. There are two popular ways to prepare the meat for tata, which are slicing thinly or mincing finely.
For the thin slicing method, the meat is cut into long, thin strips and then further cut into tiny square pieces. This process requires a sharp knife and high skill to ensure the meat pieces are uniform and not torn. With the mincing method, some chefs choose to mince the meat by hand or use a machine to create a finer texture. However, whether minced or sliced thin, the meat must still retain its freshness and not be cooked during the preparation process. After slicing, the meat is lightly pressed to create cohesion, making it easier to shape when presenting.
Next is the seasoning part. This is also an important step. The raw beef will be mixed with a variety of ingredients to create the distinctive flavor of Tata. The egg yolk is the highlight, bringing richness and smoothness. The wine and lemon here are the secrets to gently "cooking" the meat, helping to reduce the fishy smell and add a refreshing acidity. Finally, a bit of chili powder or black pepper is added to create a spicy kick and stimulate the taste buds.
All these ingredients are mixed evenly with the beef but should not be mixed too vigorously to avoid losing the meat's natural texture. Some restaurants even allow diners to mix the spices at the table, creating a very interesting experience. Finally, tata is presented elegantly. The beef is compressed into a cylinder about 2 to 3 cm high placed in the center of the plate. An egg yolk is carefully placed on top like a precious gem. Surrounding it are thinly sliced onions, green chives, and sometimes a few sprigs of parsley for decoration. The dish is often served with crispy toasted bread and a bit of fresh salad leaves to balance the richness. Looking at the plate of tata, you will see it is not just a dish but also a work of art that reflects the meticulousness and aesthetic taste of the French.
If you are trying tata for the first time, you may feel a bit hesitant. If you are in Vietnam, you should choose places specializing in European cuisine and highly rated. And if you are not used to the idea of eating raw meat, start with a small portion and focus on the flavor. You will be surprised to find that fresh beef, when mixed correctly, has a natural sweetness, richness, and is very pleasant. Not everyone loves Tata right from the start. There are two main opinions about this dish. Some people feel hesitant about the idea of eating raw meat and raw eggs, worrying about hygiene issues or simply not being used to the texture of the meat. This is especially true in cultures where meat is usually cooked thoroughly before eating.
On the contrary, those who have tried and loved Tata are often captivated by its unique flavor. They believe this dish is not only delicious but also an unforgettable culinary experience. Regardless of which group you belong to, it cannot be denied that Tata is a dish full of personality, reflecting the creative and bold spirit of the French. And this is not the only raw meat dish in the world.
Many other cultures also have dishes that use raw meat, but each dish carries its own style and meaning.
First, let's talk about a dish in Korea called Yukhoe. Yukhoe is raw beef sliced thin, usually made from high-quality tenderloin mixed with sesame oil, soy sauce, sugar, garlic, and sometimes a bit of Korean chili powder. The highlight is often a raw egg yolk similar to Tata, and it is served with Korean pear for a crunchy sweetness. Compared to Tata, Yukhoe has a richer flavor thanks to sesame oil and soy sauce, and it carries a more Eastern taste.
Next, we have Koi Soi from Thailand, a popular raw meat dish in the Northeast region. This dish is usually made from raw beef or pork mixed with blood, fish sauce, chili, lemon, and herbs like basil or cilantro. The special feature of this dish is its strong spiciness and refreshing acidity, which suits the Thai palate. Compared to Tata, the Thai Koi Soi is heavier on spices with the addition of blood enhancing its appeal but also making the dish more selective for diners.
Another notable raw meat dish is Carpaccio from Italy. Carpaccio is usually made from raw beef or fish, sliced extremely thinly, almost transparently. It is then drizzled with olive oil, lemon juice, and sprinkled with black pepper cheese. Compared to Tata, this dish has a simpler preparation, not using egg yolk or complex spices. The flavor of Carpaccio leans towards lightness, focusing on the natural sweetness of the meat or fish, while Tata is richer and more complex due to the combination of various spices.