repost: paris pt.1

originally posted: 10/04/07
people still talk to me about this post and it actually came up in the office today… there’s one in NYC now, not quite as delicious, but fun nevertheless… 

i recently got back from paris, which is quite an intimidating place. there’s no way not to feel like a tourist unless a local holds your hand and takes you somewhere that you’d never find on your own… anyway, i hit up Joplus to tell me the places to eat, and he gave me a list of places to go, but prefaced it with:

“if you can only hit one of those hit the first one, the sauce they serve with the steak is more addictive than crack… I have re-occuring dreams about it!”

that’s the place for me.

ok, so this isn’t some hole in wall, down a dark alley place… it’s a super-famous place near Champs Elysees, but most of the people there were definitely french… of course there’s a long line (no reservations) even at 11pm. the all female wait staff is dressed in sexy maid outfits (even though some aren’t that sexy).

there’s only one choice in the restaurant. no menus. the waitress simply asks you how you want the steak cooked.

paris-steak-1.jpg

it finally arrives. check out that sauce. my first bite was underwhelming, i was expecting some sort of first french kiss mouth explosion by the way people were skarfing the food around me (there was a 80 year old couple literally licking the plate behind me). but with each bite, this sauce started growing a head, arms, and legs…

paris-steak-2.jpg

i devoured that shit but….

paris-steak-3.jpg

the best part is that they bring “seconds”. the waitress saw me eyeing the sauce, so she dumped extra on there….

paris-steak-5.jpg

round two… finished… did i mention how perfect the fries are? and how much better they get in that sauce?

paris-steak-4.jpg

i love you sauce.

Le Relais de L’ Entrecote

15 Rue Marbeuf 75005, Paris

About ph

co-founder of the Lab. grew up in MD, splays in the EV... ends his thoughts in...
  • Ml

    The recipe for that sauce (cafe de Paris Butter)
    1kg unsalted butter
    60g Tomato Ketchup
    25g Dijon Mustard
    25g Capers (in brine) rinsed and chopped
    125g eschallots finely diced
    50g curly parsley chopped
    50g chives chopped
    5g dried marjoram
    5g dried dill
    5g fresh thyme chopped
    10 French tarragon leaves chopped
    pinch of ground dried rosemary
    1 clove of garlic chopped
    8 anchovy fillets chopped
    1 tablespoon brandy
    1 tablespoon madeira
    1 tablespoon worcestershire sauce
    1/2 teaspoon sweet paprika
    1/2 teaspoon keens curry powder
    pinch cayenne pepper
    8 ground white peppercorns
    juice of 1 lemon
    zest of 1/2 lemon
    zest of 1/4 orange
    12g salt

    beat butter till creamy and add rest of mixture, roll into foil log & refrigerate

    enjoy.

  • Nick

    back in 09 when i was in nyc i went to this spot based purely on this post. the green sauce and frites still haunt my dreams.

  • Raoulmenard

    That’s 75008 Paris, in the 8th arrondissement.