A little taste of Paris - Entrecote Café de Paris, Abu Dhabi
The sauce, we are told, has a secret recipe known only to Mr Boubier. So, how would I describe it? Hard, but Dijon and butter seem to be key. It is rich and creamy, and surprisingly, works so well with the steak – all three in fact. While I never have sauce with my beef, after dinner, I cannot imagine having had my beef without it. Tonight. By the way, I recommend medium rare because as it is place don the burner it will get a bit of heat.