Last summer we decided to order a pierrade in a French restaurant, not knowing exactly what this would be.  As the name suggests, this is a flat stone - preheated - which arrives on your table with a plate of sliced raw meat (in this case, lamb), a selection of dipping sauces and a portion of frites. Do-it-yourself, 'hot rock' cooking is not unique to France but this was our first, and very enjoyable, experience.

Whilst in Font Romeu this Easter we took another step into the culinary unknown and ordered a clocherade. (Contrary to the impression so far, we don't usually order 'blind'!).   This is another cook-it-yourself meal, but instead of a hot rock, you are provided with a metal cowbell which sits over a spirit burner.  The outside of the bell has metal spikes which stop the slices of meat sliding off.

On this occasion we were provided with slices of beef, lamb, duck and chicken.  (Can you imagine a UK restaurant supplying customers with raw chicken?  H&S would go into meltdown.  Smacks far too much of trusting the public).

Now beef in French restaurants is a perpetual disappointment for me.  I don't know where the good stuff goes, but it isn't to your average restaurant.  If I were served in the UK with a typical French 'steak' I simply wouldn't accept it.  (There are notable exceptions: (which I will list when I can find the names of the restaurants!).

On this occasion,  the beef was excellent, and I decided to tell the owner. 

"Monsieur," I said," the beef in many French restaurants is not good, but here it is excellent."

"Thank you," he replied with a smile, "but perhaps the other restaurants serve English beef?" 

Touché!