Set to be a casual dining destination on the quaint Duxton Hill, L’Entrecôte is a Parisian bistro concept first established some eighty years ago. Olivier Bendel, founder and CEO of Deliciae Hospitality Management, has taken it upon him to meticulously recreate and import this time-tested recipe.
L’Entrecôte focuses on the season’s best steak paired with unlimited crispy, golden fries, accompanied by a fresh green salad with mustard dressing and walnuts. The entrecôte steak is doled out in two servings; the second kept warm on burners while you eat the first. This winning formula is only complete with the secret sauce, poured generously over the trimmed and tender slices of steak.
The singular main course on the menu is complemented by a wide array of starters and 15 kinds of desserts. Choose from starters like the traditional French Escargots de Bourgogne (6 snails prepared with parsley butter and garlic) and delectable desserts like the crowd‐pleasing Old Fashioned Crème Caramel with a traditional almond tuile.
The wildly successful L’Entrecôte concept is now available side by side with &Made by Bruno Menard in Pacific Plaza, served a la “Express“: a full portion of Entrecôte steak, accompanied with a selection of 5 Starters and 4 Desserts.