What’s the reason behind such popularity? What makes us still wait in line despite the tremendous competition that has closely managed to reproduce that sauce? With a temperature of around 10 degrees, at 10pm, we waited outside in the cold for a table. Much more than a simple dinner, it's an experience.
It’s the red logo to follow, spotted in the major cities of the world, L’Entrecote for some “RE” written on the door, a French brasserie serving the same quality for as long as the concept has been around.
Glass windows decorated with white curtains, yellow lanterns lighting the poles, a bar where coffee and wine is served, and tables all covered with a white tablecloth. Everyone eats the same thing at L’Entrecote, so the waitress, in a black and white apron, writes the way you like your meat cooked on the table. Half an hour passed with that line getting even more significant by the hour.
The last time I was here was perhaps five years ago. It's good to be back for that richly buttery sauce, the small crunchy fries and tender meat accompanied by red wine.
“Table for four, the waitress shouted!” We passed a long line and went straight in! Water landed on the table, meat cooking preference taken, salads and bread. Everything is quick around here in order to accommodate more people.
A delicious salad made of fresh lettuce, walnuts, and Dijon mustard sauce. I loved the sauce, so strong it tickles your nostrils. The bread on the other hand is unpleasantly chewy for a restaurant in Paris, the capital of unique baguettes. With that, I had the House wine - cheap quality - but good with the ambiance and food this fast French food restaurant serves.
The food is really good and justifies the long queues. Tender meat, superb sauce, and crispy small-sized fries. No presentation, no finesse, nothing you expect from a restaurant... but the experience is enjoyable! Two big portions, balanced flavors, excellent fries... loved the food! But there was a strong taste of onions following me while enjoying the sauce, a detail I found to be disturbing. You have to know: the food is hefty! Fried potatoes and butter sauce combined, you’ll feel your meal all night long.
The Vacherin dessert is the best thing this restaurant proposes. A tall stack of meringue, dark chocolate sauce, and chestnut ice cream. This dessert’s texture and balanced taste are memorable. The profiterole on the other hand is a bit chewier than expected.
It’s an enjoyable experience I’d repeat once every other time I visit the French capital. Expect to pay 35€ per person. Now is time to try what the Beirut branch has to offer.
