Specialised in Entrecôte

Whenever the carnivore in me breaks out, I only find peace with a juicy Entrecote.  Whether the meat is cooked à la Béarnaise (glazed and with sauce Béarnaise), à la Bordelaise (covered with slices of marrow, spiced with parsley, watercress and sauce Bordelaise) or à la Tirol (with onions and pepper sauce) doesn’t matter. As long as it’s a large portion, served à point that lets me sit back with a full belly (and full of guilt).

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    Entrecôte Bewertung

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