Steak-Frites is certainly a common dish throughout European bistros and brasseries, a simple serving of steak paired with french fries and pan-fried rare with hollandaise or béarnaise sauce. But who does it best?
We visited the French capital in June and met up with Parisian bon vivant Damien Tromel, whose immediate suggestion for lunch was Le Relais de l’Entrecôte in Saint-Germain — where boutiques and old streets meet historical monuments and fashionable cafés.
Tromel, a creative in the film industry is of Vietnamese decent with an American accent and completely fluent in French. So we sat back and he ordered from the immaculately-clad waitresses. Not that communicating is an issue, there is only a dessert menu at this bistrot, of which there are three branches in central Paris.
There’s a salad starter sprinkled with walnuts, and fresh bread before the magic happens; strips of contre-filet (sirloin) topped with their much-celebrated secret sauce and thin-cut golden French fries. Et Voilà… Steak-Frites!