Restaurant L’ Entrecôte

J had been asking me to eat at Restaurant L'Entrecôte for years but I was reluctant to go with him because I am not a beef person and I don't take food that is not fully cooked. However, I did tell him that I can go with him to watch him eat but he rejected. I even said I will try the "well done" beef but be prepared to eat my share if I don't like it. Well, he just kept quiet...

Finally, we went to Restaurant L'Entrecôte at Bordeaux when our friends, Iris and Fion visited us last week. It was really popular with queues of customers waiting outside the door at 645pm. We were directed to the 4th floor at 715pm even we had a pram with Shannon sleeping in it (think 4th floor is non-smoking area) .

Anyway, there is only ONE main course available - steak with fries, salad and the famous l'entrecote sauce at 16 euros. J ordered one medium rare for himself and 3 well-done for rest of us. The food came and we swapped up all of it because it was just too delicious! Iris and Fion regretted ordering well-done as they find that medium rare was tenderer. J offered his medium rare and ate the well done beef instead. ("Sigh" Being his friends are so much better than his wife. At least he is more accommodating to his friend than me.. :P If he had agreed to eat my share earlier, we have been to this restaurant long time ago.)

So friends here, what are you waiting for? Go and try it this Saturday! !



Entrecôte

In French, the word entrecôte denotes a premium cut of beef used for steaks and roasts. Traditionally it came from the rib area of the carcass, corresponding in English to the steaks known as rib, rib-eye, club, scotch fillet, or Delmonico, or to the roasts known as standing rib or prime rib. The term is now also used for the sirloin cut known as contre-filet, being the portion of the sirloin on the opposite side of the bone from the filet, or tenderloin. In English, a steak cut from the contre-filet is known variously as a striploin, wing, club, Delmonico, New York, Kansas City, Porterhouse, or strip steak when separated from the bone, or as a T-bone or Porterhouse steak when left on the bone with the filet.

Around the world, many restaurants featuring steak dishes use the word entrecôte as their name or part of their name. In particular, the name L'Entrecôte has come to identify three iconic groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in contre-filet and serve it in the typical French bistrot style of steak-frites, or steak-and-chips:

• L'Entrecôte is the popular nickname of the restaurant Le Relais de Venise – L'Entrecôte, founded by Paul Gineste de Saurs in Paris's 17th arrondissement near Porte Maillot, and now run by one of his daughters. As well, the restaurant is widely known as L'Entrecôte Porte-Maillot.
• L'Entrecôte is the official name of a group of restaurants established by a son of Paul Gineste de Saurs, with locations in Toulouse, Bordeaux, Nantes, Montpellier, and Lyon.
• L'Entrecôte is used as an informal name for the Le Relais de l'Entrecôte restaurants operated by another daughter of Paul Gineste de Saurs, with two locations in Paris and one in Geneva. The oldest of these, in Paris's 6th arrondissement, is widely known as L'Entrecôte Saint-Germain.

(extracted from From Wikipedia, the free encyclopedia)