Dinner in Paris: Yes, Relais de L’Entrecote!

When the food editor of D Magazine and SideDish tells you to eat at Relais de L’Entrecote, and then several people second that motion, you cannot help but check into your hotel and run immediately for the nearest red awning. (In our case, it was the restaurant on rue Marbeuf, near the Champs-Elysees.) Besides, we were STARVING, so we couldn’t wait to fill our bellies with a simple salad topped with walnuts, that beautiful steak frites with magical buttery sauce, and vin rouge. There was a line out the door (always a good sign), the waitress barely spoke English, and I barely speak French. (About the only thing I’ve retained from my years of French in high school and college is je vais a la piscine!) But it didn’t matter. We had what amounted to an amazing meal–made all the more amazing because we were famished. Well, here I am, back in my hotel, barely lucid enough to type because I’m in a food coma. So what do I do? I eat macaroons, of course. Ah, Paris in springtime. Until tomorrow, dear Dishers.

7 comments on “Dinner in Paris: Yes, Relais de L’Entrecote!

  1. Dayem. That looks nasty. No Dallas chef would ever serve something that looked that unappetizing. I think I’ll stick with American cusine.

  2. I love L’Entrecote. Their steak sauce is the best of all … and their frites are so skinny and crisp, all the better for dragging through the sauce! Can’t wait to go back!

  3. Are you moonlighting as Rachael Ray? Am expecting you to throw in a YUMMO at any time…quit with the gushy stuff or quit writing, s’il vous plais!

  4. Hmmm. It better be good, it looks like a plate full of sick or the result of a pea soup kitchen collision.

    In 2007, Jean-Claude Ribaut wrote in Le Monde that he’d cracked the recipe:

    “Whiten the chicken livers with fresh thyme and then let them darken slightly. On a gentle heat, reduce the single cream with white Dijon mustard and flavor with fresh thyme flowers. Put the chicken livers in a mixer and then blend them through a chinois into the cream and mustard.” When the sauce thickens, add butter and a little water and salt and pepper. If you get it right, a queue will form outside your kitchen.”

    Of course the restaurant owner responds:
    “Just try the recipe that they give in Le Monde. I defy anyone to make our sauce with that recipe. I don’t know where he gets that information. It has no relation to our sauce. Our secret remains intact.”

    Sounds like a good mystery, anyone out there have some chicken livers lying around and want to try?

  5. “Dayem. That looks nasty. No Dallas chef would ever serve something that looked that unappetizing. I think I’ll stick with American cusine.”

    Some people are such fools. I’ve seen food in Dallas that looked like something I might have stepped in had I not watched my step. Le Relais de Venise is one of my favorite restaurants, and I return whenever I’m in Paris…. so stay away! I wouldn’t want to sit next to a yahoo going on about “American cusine”. (sic)

  6. There is NOTHING better in Paris, than the Relais the l Entrecote. I moved from Europe to the US about 14 years ago, and it’s still the only food I am craving from back there. Now, if you think about it for just a second, you will realize that this picture is not professionally made… come on, have you EVER watched tv with those local commercial for food, pasta, pizza… NASTY!!! Ask yourself for a second what that sauce is made off, herb, butter, oil, garlic etc…. but no liver! how do you think it can look good!!!!!! JUST THINK!!! I wish they had talked about the chocolate cake they serve there, or the wine that comes directly from the owners vineyards… drooling… have to quit!…