Relais de l'Entrecote Secret Sauce Recipe

Amazing what you can find on the internet with a little digging... Now , if I could only find the correct measures...

"Le Relais de Venise instead served the dish with a complex butter-based sauce containing tarragon, marjoram, dill, rosemary, thyme, basil, paprika, anchovies, and numerous other condiments and spices"

Stella Maris

This lunch at Stella Maris was the first meal after their (inevitable, however long) first Michelin star. I'm not so sure Yoshino-sana was in the kitchen, as he normally comes out to say hello, but the level of cooking was certainly up to snuff. The langoustine tempura perfectly cooked and accompanied by every type of asparagus available. The filet of sole was tasty, although perhaps a touch undercooked, and the sides of brocolli cheese and "bubble and squeak" astoundingly good. The dessert of skewers of tiny baba au rum was good. Special mention for the gaspacho with cucumber gélée and especially the superb amuse bouche parmesan galette.


Gazpacho with cucumber gelée

Langoustine tempura with asparagus

Filet of sole with side of broccoli and cheese and SUPERB (intended?) take on "bubble and squeak" (cabbage with semi-mashed fried potatoes ?)

D'Chez Eux Gogo review

D'Chez Eux

Tucked away in a small street behind the Ecole Militaire in the seventh, D'Chez Eux is a hardy stalwart of Paris' traditional bistro culture. Offering a fine, uncomplicated classic French cuisine, with specialties such as home-made charcuterie, cassoulet , cote de boeuf, well-chosen wines, fine cheeses, etc. The starter of huge garlic-butter infused Burgundy snails (served sans shells) was superb, the fresh white asparagus in a white vinagrette gargantuan, and the crispy-skinned roast coquelet with tarragon cream sauce simply perfect. The cheese plate was small but well chosen with St. Nectaire, camembert, roquefort, etc, and the crowning dessert the best chocolate mousse in Paris (sorry no picture..)




Burgundy snails and garlic butter sauce


Seasonally fresh asparagus


Roast chicken with cream tarragon sauce

Breizh Café Paris Gogo review