Traveling to Paris is a pleasure: the city of lights, love, culture, beauty and … err L Entrecôte.
One of the highlights of the city for a majority of Egyptian tourists visiting Paris is the chance to have dinner at the famous Le Relais de Venise – L Entrecôte.
Unlike most popular restaurants, this jewel does not take reservations – the restaurant works on a first come, first served basis. At peak times, the queue of people outside any of its worldwide locations can wait up to an hour to be seated. It is not very often that you see sophisticated people queuing for a meal.
Once seated, your sense will be teased by the scrumptious smells of the famous sauces coming form the kitchen. After watching people eat for a half-hour, you are finally thrown a bone (not literally, of course). Your waitress, clad in a black uniform and white apron (there are no male staff), gives you a choice of how you would like your meat prepared; one of few choices you are given throughout dinner.
All their outlets boast the classic French brasserie style. Wooden tables are placed next to each other covered in white paper, and there are seats in rows on both sides of every table.
The outdoor seating is on the pavement, and indoors the lighting is dim, and the walls are mirrored and covered in vintage French posters.
L Entrecôte was first established in 1959 by Paul Gineste de Saurs who wanted to open a restaurant to ensure a market for the family winery Chateau de Saurs. He decided to keep it simple and only offer one main dish: steak-frites French bistro style.
The wine (chosen from a limited list, almost all of which are from the family winery) arrives shortly after you’re seated, as well as the lettuce salad with tangy mustard vinaigrette and walnuts. A simple entrée that whets you’re already healthy appetite.
Not too long after, voila! The star of the night ¬- L entrecôte, which is trimmed sirloin steak – arrives. Well, half of it anyway, the other half is kept warm inside for now. The rest of the plate is pilled with perfect golden frites (the real French fries) skinny and crunchy. The meat is covered with “the sauce, and if you’re nice your waitress might put a little extra on your fries.
The sliced meat melts in your mouth like butter, and the sauce gives it that added tasty flavor. Is the sauce really that special, or is it the mystery of it that tricks your senses into believing it is something exquisite? Whatever the formula is, it definitely tastes good.
Many people worldwide have tried to figure out what the secret ingredient is. French newspaper Le Monde thought it had cracked the recipe when it published that it is made out of chicken liver, creams, Dijon mustard and thyme. It was later denied.
After being half full, the second round begins. The waitress returns with the second part of your meat, with another order of fries.
Not full yet? The dessert menu arrives with a wide selection of delicacies, probably the longest list you’ve ever seen. Profiterole is probably the highlight, and many other pastries, chocolates and ice creams are available.
Today, L Entrecôte has many branches besides the original three in Paris and one in Geneva. Each are run by the one of the children of Gineste de Saurs, using their father’s successful recipe.
You can also find authentic branches in London and Barcelona.
In the Arab world, branches under their license opened in Lebanon and Kuwait – these branches are sent the sauce ready-made so that it remains a mystery, even to its owners.
Many restaurants around the world have tried to mimic the formula, creating their own versions of the Café de Paris sauce, as it is sometimes called.
For more details and locations see http://www.relaisentrecote.fr/
