Ordered the following:
Creamy Pistachio
Borsch
Paris steak
Italian steak
Souffle
The pistachio was more or less like a greenish creamy soup. Couldn't find the taste of pistachio.
Borsch was a bit on the salty side, not too tasty.
The main dish was great, I ordered a rare (see, for example, the table at the footnote) Italian steak, and it was rare, and I like the source.
So, what's the difference between the Italian steak and the Paris, did it tasted like Italian, any tomato or cheese? Paris? perfume or liver pate?
It turned out that the Italian steak was done in two halves, one source is made with liver page, one without, but added some ginger. You could see that the steak was cutted into two layers, upper, lower and two types of sauces. Then the Paris steak was only once type of sauce, different from those 2 sauces used by the Italian steak.
Souffle, once you ordered it, unlike some restaurant which would give you a big plate with the size good enough for two, this restaurant would give you actually 2 bowls of souffle.
The taste of the souffle was vanilla, a bit thick and heavy, meaning, it was made with both egg yolk and egg white, plus, flour was added to make up the concrete texture. So, if you like the type of souffle which would give you a lighter feeling, this is something different. As usual, the size of food portion offered by this restaurant was big.
Term Description Temperature range
Raw not cooked at all; thoroughly red/bloody inside <115°F <46°C
Very rare very red and cold ("blue rare") 115–125°F 46–52°C
Rare a cool red center; pink otherwise 125–130°F 52–55°C
Medium rare a warm red center, otherwise pink 130–140°F 55–60°C
Medium slightly pink center, otherwise brown 140–150°F 60–65°C
Medium well mostly grey-brown with a hint of pink 150–160°F 65–71°C
Well done grey-brown throughout with no sign of pink >160°F >71°C
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