Been to the location in Paris. Good experience. I researched the sauce recipe and one of the ingredients I recall was puréed chicken livers. Might be the missing link in the quest to replicate it.
I went to the one in London several years ago and there was no queue. Has it blown up in popularity or something due to Instagram etc.? I hate what Instagram does to restaurants sometimes… It was good but not the best steak frites of my life.
My grandparents would take me and my brothers every summer to the one in Paris. Did you know they close down for a month during the potato off season because the potato crop isn’t good enough for their frites? Not sure if still the case but was always so in Paris!! I still dream about that sauce and haven’t tasted it in 15+ years at this point!!!!
When I'm in Paris, I always go to Severo, and the quality is always exceptional. I've also tried Le Bistro Paul Bert—my Parisian friends recommend it fondly—but I find Severo better.
Also, as a fellow foodie and a food and travel journalist, I would be honored if you followed me on Instagram. My handle is the.blond.who.eats.and.travels.
And if you ever come to Greece, we would be happy to host you, we own the most prestigious and well-known gastronomy site in the country FNL Guide.
After seeing the lines every night in Paris I finally got on one, not expecting very much. Was I wrong. It was a great and fun experience. I later found out that it’s a favorite spot for the tennis players who compete at Roland Garros.
My wife and I just returned from Paris yesterday, and, of course, made our normal pilgrimage to the Le Relais de l'Entrecote St-Benoit in St-Germain. While some may think we are "copping out" and going to a relatively inexpensive "chain" restaurant, we feel differently for all the reasons you cite. So thrilled to see that a sophisticated foodie such as yourself can appreciate a simple, exquisitely tasty and satisfying meal as much as ourselves. By the way, in addition to the ingredients you cite, I believe the sauce might include walnuts and capers as well. I make a very close facsimile of the sauce employing those ingredients. While you may consider it sacrilegious, would love it if you would made a video of the dish incorporating your best version of the sauce...
And by the way, the one in Bordeaux that called L'Entrecote has always always a huge queue whether you went there in spring summer fall or winter. You can never escape the queue and it happens several times you do the queue and one you get there it's already done for the service and won't take you. The only time i ate in Paris there was no queue, so that tells you everything lol
I went to this restaurant in Paris thinking it was like the L'Entrecote restaurant in Bordeaux where i grew up and ate there gazillion of times. But sorry to tell you that the sauce that it is a secret and it served in the authentic L'Entrecote restaurants in France in these locations: Toulouse, Bordeaux, Nantes Montpellier, Lyon et Barcelona and the color of all of them are in yellow and black as well as the waitresses costume in yellow and black. It might have started one year before in Paris but franckly it is very very disappointing compared to Bordeaux or Montpellier or Barcelona where i ate several times. The formula is amazing and wish you would try the ones in those 5 locations and not Paris. I might sound biased and admit i am lol
The finest steak frites, and the most delicious and mysterious of sauces. Once tasted, never forgotten. As close to love at first sight as there is in human life.
To avoid queues at dinner time go to the one in The City on Throgmorton Street. Usually rammed at lunchtime, but relatively easy to get a table in the evening as it's way bigger than Marylebone...
The boys at Fallow had a go at recreating the steak sauce and yeah NF you’re on the same track. One of the comments was from a former employee who said it’s mainly butter but there’s a mother paste that is shipped in.
Such a magical dish - I have been told the best one is in Bordeaux for some unknown reason - I am going next week!
It is! totally true!!
I tried it and loved it!
Been to the location in Paris. Good experience. I researched the sauce recipe and one of the ingredients I recall was puréed chicken livers. Might be the missing link in the quest to replicate it.
I can see how they could definitely work into the sauce! Thanks!
OMG - Chicken Livers! No wonder it tastes so good
I went to the one in London several years ago and there was no queue. Has it blown up in popularity or something due to Instagram etc.? I hate what Instagram does to restaurants sometimes… It was good but not the best steak frites of my life.
Possibly! It’s definitely got busier than when I used to go years ago. I just love the simplicity and consistency of it
My grandparents would take me and my brothers every summer to the one in Paris. Did you know they close down for a month during the potato off season because the potato crop isn’t good enough for their frites? Not sure if still the case but was always so in Paris!! I still dream about that sauce and haven’t tasted it in 15+ years at this point!!!!
Amazing, but damn 15 years is a long time! You need to get yourself back in there! 🔥
You should check Le Sèvero in Paris!
Will check it out for sure! Looks great - do you prefer it?
When I'm in Paris, I always go to Severo, and the quality is always exceptional. I've also tried Le Bistro Paul Bert—my Parisian friends recommend it fondly—but I find Severo better.
Also, as a fellow foodie and a food and travel journalist, I would be honored if you followed me on Instagram. My handle is the.blond.who.eats.and.travels.
And if you ever come to Greece, we would be happy to host you, we own the most prestigious and well-known gastronomy site in the country FNL Guide.
I love Paul Bert - one of my favourites for steak au poivre! 🙏🏽
After seeing the lines every night in Paris I finally got on one, not expecting very much. Was I wrong. It was a great and fun experience. I later found out that it’s a favorite spot for the tennis players who compete at Roland Garros.
Worth the wait! Consistently delicious and great value every time!
Toulouse and Marylebone are my favourite locations for this restaurant, such a great concept
Marylebone for the win!
Here is a load of steaks for you!
https://open.substack.com/pub/xtremefoodies/p/the-curious-tale-of-butter-chicken?r=jt0nv&utm_campaign=post&utm_medium=web&showWelcomeOnShare=false
My wife and I just returned from Paris yesterday, and, of course, made our normal pilgrimage to the Le Relais de l'Entrecote St-Benoit in St-Germain. While some may think we are "copping out" and going to a relatively inexpensive "chain" restaurant, we feel differently for all the reasons you cite. So thrilled to see that a sophisticated foodie such as yourself can appreciate a simple, exquisitely tasty and satisfying meal as much as ourselves. By the way, in addition to the ingredients you cite, I believe the sauce might include walnuts and capers as well. I make a very close facsimile of the sauce employing those ingredients. While you may consider it sacrilegious, would love it if you would made a video of the dish incorporating your best version of the sauce...
And by the way, the one in Bordeaux that called L'Entrecote has always always a huge queue whether you went there in spring summer fall or winter. You can never escape the queue and it happens several times you do the queue and one you get there it's already done for the service and won't take you. The only time i ate in Paris there was no queue, so that tells you everything lol
I went to this restaurant in Paris thinking it was like the L'Entrecote restaurant in Bordeaux where i grew up and ate there gazillion of times. But sorry to tell you that the sauce that it is a secret and it served in the authentic L'Entrecote restaurants in France in these locations: Toulouse, Bordeaux, Nantes Montpellier, Lyon et Barcelona and the color of all of them are in yellow and black as well as the waitresses costume in yellow and black. It might have started one year before in Paris but franckly it is very very disappointing compared to Bordeaux or Montpellier or Barcelona where i ate several times. The formula is amazing and wish you would try the ones in those 5 locations and not Paris. I might sound biased and admit i am lol
The finest steak frites, and the most delicious and mysterious of sauces. Once tasted, never forgotten. As close to love at first sight as there is in human life.
To avoid queues at dinner time go to the one in The City on Throgmorton Street. Usually rammed at lunchtime, but relatively easy to get a table in the evening as it's way bigger than Marylebone...
The boys at Fallow had a go at recreating the steak sauce and yeah NF you’re on the same track. One of the comments was from a former employee who said it’s mainly butter but there’s a mother paste that is shipped in.
You know it's good when he won't even tell you what country it's in!
It’s in London, Marylebone