L'Entrecote - French restaurant
Discussion
Many years ago I was lucky enough to work in the S of France just outside Marseille for a couple of years. It was hell but someone had to do it :-)
In the "Old Port" in Marseille there was a restaurant called L'Entrecote which truly lived up to its name by only serving beautifully succulent slices of entrecote with genuine french fries and the most amazing sauce I've ever eaten all normally washed down with a bottle of rouge!
For years I've tried to find out what goes into that sauce but it seems the secret is better guarded than the queens jewels.
Any Pistonheaders happen to have a clue about this?
In the "Old Port" in Marseille there was a restaurant called L'Entrecote which truly lived up to its name by only serving beautifully succulent slices of entrecote with genuine french fries and the most amazing sauce I've ever eaten all normally washed down with a bottle of rouge!
For years I've tried to find out what goes into that sauce but it seems the secret is better guarded than the queens jewels.
Any Pistonheaders happen to have a clue about this?
escargot said:
smack said:
I had entrecôte steak in Avignon during the summer that had a foie gras sauce, that was of a light brown colour?
Oh my word, that sounds delicious.I think this is the place of which you speak....
http://www.relaisdevenise.com/
dunno what is in the sauce though.
Damn tasty
http://www.relaisdevenise.com/
dunno what is in the sauce though.
Damn tasty
BenjiA said:
I think this is the place of which you speak....
http://www.relaisdevenise.com/
dunno what is in the sauce though.
Damn tasty
They don't have a restaurant in Marseille.http://www.relaisdevenise.com/
dunno what is in the sauce though.
Damn tasty
Both the Café de Paris and the Entrecôte groups of restaurants consider the sauce's ingredients and method of preparation to be a trade secret.
The Paris newspaper Le Monde reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from chicken livers, fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper.[2]
Two servings of entrecôte Café de Paris, one rare and one well doneAccording to Le Monde, the chicken livers are blanched in one pan with the thyme until they start to turn colour. In a second pan, the cream is reduced on low heat with the mustard and infused with the flavour of the thyme flowers. The chicken livers are then finely minced and pressed through a strainer into the reduced cream. As the sauce thickens, the butter is incorporated into it with a little water, it is beaten smooth, and fresh-ground salt and pepper are added. The London newspaper The Independent, however, reports that the proprietor of Le Relais de Venise – L'Entrecôte has dismissed the Le Monde report as inaccurate. [3]
The Café de Paris serves its entrecôte on a bed of the sauce, on a platter kept hot atop a trivet with a warming candle in the base. Initially the sauce is a stiff whipped froth, tawny in colour, but as it melts down to a liquid it reverts to its natural creamy pea-soup-green colour. At the Entrecôte groups of restaurants, the sauce is served as a creamy pea-soup-green liquid from the outset rather than as a whipped froth, it is less prone to separate, and it is less salty.
The Paris newspaper Le Monde reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from chicken livers, fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper.[2]
Two servings of entrecôte Café de Paris, one rare and one well doneAccording to Le Monde, the chicken livers are blanched in one pan with the thyme until they start to turn colour. In a second pan, the cream is reduced on low heat with the mustard and infused with the flavour of the thyme flowers. The chicken livers are then finely minced and pressed through a strainer into the reduced cream. As the sauce thickens, the butter is incorporated into it with a little water, it is beaten smooth, and fresh-ground salt and pepper are added. The London newspaper The Independent, however, reports that the proprietor of Le Relais de Venise – L'Entrecôte has dismissed the Le Monde report as inaccurate. [3]
The Café de Paris serves its entrecôte on a bed of the sauce, on a platter kept hot atop a trivet with a warming candle in the base. Initially the sauce is a stiff whipped froth, tawny in colour, but as it melts down to a liquid it reverts to its natural creamy pea-soup-green colour. At the Entrecôte groups of restaurants, the sauce is served as a creamy pea-soup-green liquid from the outset rather than as a whipped froth, it is less prone to separate, and it is less salty.
Most certainly is in Marseille so probably not a part of that chain.
Voila : http://maps.google.co.uk/maps/place?hl=en&um=1...
So still there....
Voila : http://maps.google.co.uk/maps/place?hl=en&um=1...
So still there....
I've been to this place on the rue Saint Benoit in Paris...absolutely top notch!
http://www.relaisentrecote.fr/
http://www.relaisentrecote.fr/
BenjiA said:
that's the London branch of a french chain....which I have been to many time....would it be more helpful if I found the French website too?
Chain ? Chain ? Tsk 
I have been easting at the Porte Maillot L'Entrecote for 25 years, and my father probably another 20 on top of that.
Never really been able to work out what is in the sauce, and the waitresses won't tell, but god it is lovely.
Have even taken grumpy Aussies there, and they grudgingly admitted the steaks were good.
The sauce is called Cafe de paris sauce.
Or "Sauce Café de Paris" en Francais.
http://en.wikipedia.org/wiki/Caf%C3%A9_de_Paris_sa...
Or "Sauce Café de Paris" en Francais.
http://en.wikipedia.org/wiki/Caf%C3%A9_de_Paris_sa...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff