Which was a deal as the tab wasn’t very high even with the addition of a glass of the house wine produced at the family owned vineyard Chateau de Saurs in Lisle-sur-Tarn, 30 miles northeast of Toulouse. “They’ll do that until you say you don’t want anymore,” the woman told us about the second and third helpings. So large in fact that’s there was a million dollar lawsuit as to who had rights to use the name and sauce.Īnyway, after we ate our salad (no choice of dressing as it already was dressed with a vinaigrette which was very good), our steak with fries arrived-with the sauce spooned over the meat. I guess when you serve only one dish and the sauce is a necessary part of it, feelings about who owns the recipe loom large. After a family squabble resulted in a going of separate ways, the sauce itself became a battleground so complex and full of intrigue that the Wall Street Journal did a lengthy article about it all eight years ago. Since the creation of the sauce, its exact ingredients have long been a secret and that probably worked until invention of the internet. If you’re wondering what entrecote is, as I was, it’s a cut of meat like a New York strip or strip steak. I guess that makes decided what to order for dinner super easy. Le Relais de Venise de Entrecote was unique, she continued, because they only served one dish-steak with French fries and their famed green sauce called Le Venise’s Sauce de Entrecote. She lived in Paris she told us but had spent years in the United States working as a publicist for musicians in New York. This is when the woman at the table next to us decided to intervene. Now, I knew that in a French restaurant there had to be both in the kitchen, but I guess neither butter nor olive oil was allowed to be carried into the dining area, so we ate the bread-which was very good-without either. Oops, one would think I had tried to order a Big Mac. When Gertrude returned with a salad topped with walnuts (no one inquired whether we had a nut allergy-which fortunately we don’t) and a crusty French baguette, I saw there wasn’t butter on our table and asked for some. That’s how it was when Le Relais de Venise opened in 1959 and that’s the way it is now at all the restaurants throughout the world–New York City, London Marylebone, London City, Mexico City They do only one thing but they do it very well. Do not expect butter, ketcup, mayonaaise, or any other condiment. Was there really only one dish on the menu? As it turns out, there is no menu and only one entree, one salad with one dressing, steak frites (French fries), and bread. We told her “bloody”, and she gave us an approving look.
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