AMMAN — L’Entrecôte in
Dabouq derives from a Parisian-staple that has been exported worldwide — Le
Relais de Venise, which first opened in Paris in the 1960s and now has branches
in London, Bahrain, New York, and Mexico.
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The restaurant itself
resembles a brasserie off of the Champs-Élysées: Bistro chairs line the small
outdoor terrace while red detailing, light fixtures, and a framed painting of
the Arc de Triomphe adorn the indoor space.
L’Entrecôte’s claim to
fame is its set, three-course menu in which the only decision you can make is
the degree to which steak is cooked.
First up is a
two-ingredient house
salad made up of crushed walnuts and chopped romaine in
French dressing.
Then comes the meat
and potatoes of the experience, literally. The 200-gram tender sirloin steak is
served on a sizzling plate and with a side of fries.
As chef Hamzeh
Maalwani explained, the sizzling plate — which comes with candles underneath —
is intended to keep the meat hot after it is first cooked on a flat grill.
If two guests are
seated at the table, both their fillets come on the same sizzling plate, which
makes for a unique sharing experience. “If customers want to start with a
medium-cooked steak and end with a medium-well steak, the sizzling plate can
continue to cook the meat as they eat,” Maalwani added. Otherwise, the customer
can slide the fillet off of the sizzling plate and onto their own plate to
maintain the desired wellness.
I decided to enjoy
half of my fillet medium-cooked and juicy, and left the other half on the
sizzling plate to brown.
The green,
butter-based sauce is the most distinctive, mouth-watering part of the
L’Entrecôte experience. The fillet came layered on a bed of sauce, which had
hints of thyme, cream, and Dijon mustard, and doubled as a dip for the fries. I
found that the consistency of the sauce did a good job bringing together the
different textures of the steak and fries.
Chef Maalwani noted
that many of his customers who have tried branches of L’Entrecôte abroad have
found his sauce to be a perfect replication of the original one.
After the main dish,
apple-pie and vanilla ice cream (or just two scoops of vanilla ice cream) are
served with either coffee or tea to finish off the meal. While the set menu
includes one soft drink, customers are also welcome to bring their own
beverages to the
restaurant.
L’Entrecôte opened
more than five years ago and its set menu remains popular among guests as a
breath of fresh air and alternative to traditional dining. The inviting
atmosphere and prime location in the heart of Dabouq make it a beloved
destination for business meetings, Thursday after-school lunches, and date
nights.
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