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- เผยแพร่เมื่อ 8 ส.ค. 2023
- Today, we're going to a French restaurant called Le Relais De Venise which only serves steak and chips with the option of their incredibly secret sauce. Does anybody know the recipe? It's incredibly good.
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Where would you recommend us for to go for a steak?
The "secret sauce" is pretty much out of the bag, at this point. It's anchovies, mustard, and butter with lashings of tarragon (as well as some sage). You can find details online if you look hard enough. As for the "done-ness" of the steak, I believe they use an automatic broiler that is set to a specific time, so depending how you order your steak, they will feed it with a different thickness of cut. You asked for "rare" so you got a very thick cut. If you asked for a more well done steak you'd get a thinner cut.
I thought it was just a cognac peppercorn sauce otherwise known as Au Poivre or steak Diane in America
Thanks.
@@RobClayJoker I've eaten there many times and I also know a cognac peppercorn sauce, and I do not believe they are the same,.
I've tried two versions of 'leaked' recipes for this secret sauce, and neither convinced me they were close. It could always be my incompetence at executing the recipe...
I've been watching all youtube videos and have that recipe you're talking about (Dominique Dupagne) as my base. So far from the Wall Street Journal video, I see their sauce, when solidified is bouncy and jiggles. That's exactly like a cold hollandaise characteristic, so I'm inclined to believe it's like a broken hollandaise thats whisked back together. Even though Dominique says there's no eggs in his comment section, I think there is.
I absolutely love this restaurant. The steak is amazing and the green sauce is stunning. Such a great concept. When i went they served me twice as they like the food to be hot the whole time
You should be on the television reviewing and criticising food, these videos that you're releasing are top quality and constantly consistent. You have a calming presence on screen, informal and charismatic. Good delivery and the camera man always works hard. I'd watch you every week if you was on my television screen. Keep up the fantastic work buddy!!
You are far too kind Phil. A very kind comment that has made my day - thank you!
The man must be happy running his own race. Getting mixed up in the weird world of TV would mess things up for him I'd say. People telling him what to do and having deadlines etc. I'd want to be 'my own man' too.😊
Totally agree!
I think the original one was called the Relais de l’Entrecote . Salad was served first there. Then the meat and fries. Then different desserts, charged separately.
It was. They have one in Paris and NYC as well. Thanks for watching!
It is! The original restaurant in Paris is incredible, and the wait times (queue) begins a while before the restaurant is open. The wait is worth it, the food is amazing! I would not go to any other venue.
Apparently a chef made his version of cafe de Paris sauce based on the one served in the restaurant in Geneva. He had three children and gave each of them a restaurant with slightly different names but they all serve his secret sauce. That's what another you tuber said at least.
I've been going to the branch in Marylebone Lane for years, not once have I had a bad meal there. We found the original on a trip to Paris about 13 years ago. It's a shame that the Soho one closed during Covid as that was the only one that took bookings, we held our wedding anniversary there in 2019.
It's superb. Also, congratulations!
We've been to the Marylebone branch probably over fifty times over the last 10 years. Could easily be more! We've done everything from casual lunches with friends, to formal business meetings to romantic dinners. In fact it's the only place in London where we would ever, ever queue up. We love it there, so on that basis, it was really interesting to see your review when we know the food and staff so well. I think you were spot on and the comments here are very interesting too. Well done Gary.
Thank you my friend 😊 it’s a lovely place!
we?
Yes. We. @@MrStone125
Like you been to the one in Maryleone, lovely vibe and not a know it all vegetarian in sight!
Just discovered you and subscribed ....I used to go to the branch in Soho which sadly is no longer there and was always amazed that they kept bringing you more steak and more fries..and it was really great food, the salad alone was fantastic and the steak always tender and delicious ...so I will have to try this branch. Great video.
There is one in Marylebone about a 15 minute walk away
Thanks for subbing!
Queued at Marylebone many times. Even saw a guy pull up in a Lambo and walk straight to a guy he'd hired to queue for him for an hour or so.
Crazy how good this place is. Brings back so many memories of when I lived and studied in London during the nougties. Will definitely be heading there with my wife and daughter when we take the wee one to London for the first time.
It’s very very good!
Yet another great vlog Gary. You’re smashing it mate. Love your honesty and clear view way of presenting. Good looks spot on
Thank you Kevin. Means a lot!
I went to the same restaurant in Bordeaux about 10 years ago. My friends and I still talk about the sauce and fries to this day! We absolutely loved the service, too. They weren't racist to group of Asian girls and kept giving us fries and checking up on us if we needed anything more. Could sound normal but among my experience back then during our month long trip around Europe, it's pretty much the few places that weren't asses or racist or both-which really was most of Paris' restaurants.
I can't say it was the most amazing food in you could get around there but I do highly recommend going because it's simple but really tasteful and worth trying.
I doubt the Parisians were racist ..maybe ye were loud.
Terrypark raves: “They weren’t racist to a group of Asian girls…!” 5 stars
That’s like giving credit to a restaurant because the waiter didn’t smack you in the knee with a bat
@@jackoshea7668 hard to fathom anyone in Paris racist? Wow..
I don't think it's racism but asses yes.... I mean I'm french, I'm white and I more or less have the same treatment in Paris...it's well knowned that parisian service is awfull all around.
Of course you can still find good professionals in Paris but unfortunatly it's a minority.
I would estimate 80% of Paris food buisness is trash for service and food.
@@jackoshea7668 Don't act like Frenchies aren't racist as fuck.
There are different brands that have this concept in france, the idea is that by purchasing/stocking only for one dish, there is no loss and allows purcasing higher volums, hence cheaper. The whole idea is that the single item menu allows you to eat a decent steak-frites for cheap. 30£ is very expensive, this kind of place in france would be 20€ tops, except Paris (which to be fair, is barely France anymore, most of the hyper-globalized eye-gouging expensive european capitals have more in common with one another than with their respective countries at this point)
Thanks for watching!
People living in a small town in America and Europe would have more in common with each other than that town and a city in the same country would
@johnnydynamite6460 I bet you don't live in Paris.
To say "Paris is barely France anymore" is something only a tourist would say.
lol ok bro@@rontauranac
I like it. And you know if they're choosing just one dish, it's going to be good
i love your food reviews , cant stop watching them , one of the best on TH-cam. keep them coming 🥩🥩🥩😋
Thanks so much Malcolm. I will keep bringing them!
Oh have t had a Diane for years , loved the drama of it being flambed at table
Great video Gary! I watch an awful lot of youtube food reviewers-many out of spite- and had not seen your channel before. What a delight! Subscribed within minutes!
Much appreciated! Thank you 😊
The way they cook the steak is not strange at all. Its just the 4 classic ways you can order steak in France : Its Bleu, Saigant, A point and Bien cuit (Blue, rare, medium, well done). These are simply the traditional and long estabished ways how to prepare the steak meat in French cuisine. About the secret sauce: Ive read somewhere that they add a bit of chicken liver to really create that deep and savory flavour. Its just one of those ingredients that many people dont like by itself, like anchovis, but when you add just a bit to a sauce, it suddenly becomes amazing.
Oooo that’s interesting to know, I wish I knew the entire recipe!
I've been considering this for approximately 4 months Gary. Simple yet delicious it looks. I very much like Beef with gravy or sauce. I'm not so heavy on the fries though
A very simple and effective menu. No wonder it's extremely busy!
I am in Canada and I can tell you that when I order a steak in Ontario, I order it different then when in Quebec. In Ontario I asked for a medium rare to get what I want. In Quebec if I ordered that I would get a piece of steak still mooing. Their measure of level of being cooked, is a notch lower then elsewhere. So I order a medium steak in Quebec. One thing I dislike of ordering steaks in Quebec is they love their peppercorn steaks. In most small restaurants you can get a peppercorn steak but you have to scrap off the peppercorns, if you rather it without. What is nice is that plates for hot food is warm and plates for cold food like salads are nice and chilled. A salad tastes so much better served on a chilled plate.
So you're saying that I shouldn't come to Quebec for steak? Haha. Thanks for watching!
I love simple restaurants like this. Small menu so they can keep the quality high. Do one thing but do it well.
Spot on. That’s why it’s so successful!
Small menu is fine, but a steakhouse with 1 steak dish is a joke lol.
@@JohnSmith-rr3jt don’t go then.
5:21 Guy in the backround asks for Ketchup! lmao
Haha!
That'd be me 🤣🤣
@@clarea1801 you uncultured swine hahahah
You uncultered swine :D @@clarea1801
Looked fantastic and I loved your analysis of the meal and the whole experience.
Also it brought back wonderful memories of a meal we had in Les Eyzies de Tayac in the Dordogne many years ago - thank you for that.
Thank you John. I'm interested in your story, what did you order?
@@GaryEats At the Restaurant du Perigord we went for lunch thinking we were getting a good value meal of three courses. Each course had two options. When we started to order the waitress declared ‘Tout, tout’. It was not three courses but six. Each course was magnificent in both quality and size:
1. Hors d’ouevres
2. Soup (large tureen left at the table for multiple helpings)
3. Côte de veau
4. Steak and a buttery mash
5 Apple tart
6. Cheeseboard - again, a huge cheeseboard left at the table.
Wonderful food, large quantities and what seemed good value for 3 courses - wonderful memories from 1979! (So good, I still remember the detail.
Wow. Delicious.
@@GaryEats Possibly the overall best meal of my life and, thanks to you, the memories of it flooded back.
Another good review of a lovely meal. The French connection reminds me of the 1967 foot and mouth outbreak when our meat was banned by the French. Prior to the outbreak our farmers sent their best beef to France. We seemed to survive on shin beef and brisket. We could only dream of an entrecote steak and dare I say it a chateaubriand.
Thanks for watching. Really appreciate your kind words - I do love a bit of chateaubriand (not that I get to eat it often).
Simple food done right. So refreshing to see.
Glad you liked it!
My wife & I had lunch there in June. we enjoyed it. We have also been to the one in Marylebone twice. I like the concept. The food is done well and the portions are ample. The house claret is not bad either. Be aware the restaurants rely on turning the tables at least a couple of times during lunch and dinner, so it is not a place for a leisurely meal and lingering after.
Nailed it David. It’s quick in and out.
Discovered you today from LA. Love the channel am binge watching all your videos now. Wonderful
Wow, hello to LA. Thank you very much!
This made me chuckle. I can imagine the staff in a French accent saying "no you cannot have it medium rare, we don't do that" very french 😂
I found that a little strange Paul but hey ho
As a half french guy I was really suspicious about a french restaurant with only one steak on the menue. But within this price range and a good product on the plate with good service, no wonder the restaurant is crowded!
I've seen they've just opened one in New York. It's superb!
@@GaryEats Yeah, I saw UA Eats cover the NYC location in a review. His reaction was almost spot-on the same as yours. :)
BTW, I'm assuming, with the service fee, that the L37.95 is your bottom figure here--i.e., you don't add tip or gratuity to that, and it is not expected?
Another great vlog Gary.
I have a little experience in making sauces at home, and the best one's always seem to be of french origin.
In the books iv read one of the things they add for that extra specialness (is that a word) is Cognac with the alcohol burnt off, i wounder if that could be the mystery ingredient.
Chris.
The French love using a lot of butter usually which is no doubt where a lot of the flavour comes from. It's a mystery - thanks for your continuous support Chris.
Best advice for any restaurant: Do few dishes very well, instead of many dishes mediocre!
You may not get a broad audience, but the audience that you do get, will thank you and will do any "marketing" for you.
Indeed.
Must have been a bloodhound in a previous life - my mouth was watering at that rare steak! Great review Gary. Central London prices but obviously worth it - far better than the £37 fish and chips!
Thanks mate, it's absolutely superb so highly recommend!
At £1 per chip no wonder Tom Kerridge got into the restaurant game
Gary I love your steady delivery and controlled delivery. Makes me proud to be British, we shouldn’t have over exuberant influencer nonsense. Thanks and I love this channel.
Thank you my friend. That's very kind of you.
Nailed it. That's exactly what I like. Been binge watching these videos - lovely and relaxing. I like a nice early lunch too, so getting in at 11:30am would suit me down to the ground.
Entrecôte steak is never a Rib Eye , it’s always cut from the Sirloin, looked yummy 😊
I agree 👍
No. An entrecôte is indeed from the rib section. When it gets to the sirloin area it's a contre-filet.
$71 AUD for that ! Wow, in Oz for $40 AUD you will get a T-Bone steak cooked to your liking, chips, salad, and choice of sauce, and a beer!
I've been to the Marylebone branch a few times and it is brilliant. On the surface, it seems quite expensive but the quality is so good and it's deceptively filling. I enjoyed their fries, but chips are chips right? Haha. Great review as always Gary, keep up the good work!
Totally agree! They are indeed 🤣
As a Londoner, I can't believe I've never heard of this place till now... If only I'd found your channel before my trip back with the fam 2 months ago! I vlog from Shanghai these days, found your channel by accident but throughly enjoyed it - looking forward to trawling through all your other content.
Very kind of you, thank you. It’s excellent and I would highly recommend - just be prepared to queue.
As an Aussie looking for places to take my English mate when I visit London, I found this ever so interesting. I mean a single item on the menu. I've never heard of that before. Just curious what you thought of the bread. It looked like that thin stuff you see in French films when they're cycling home with the groceries.
Let me know if you’d like a list 😊 you can email me.
theres only a few restaurants/establishments in the world which offer a product so good, they dont need anything else on the menu
About the bread, it was definitely a "baguette" indeed, cut into pieces. But just by the look of it, I can tell that it was clearly not of high quality.
Wonderful video, manners like yours are something to aspire to. Very refreshing in a travel video. Thanks for showing us what makes this place special!
But he can't handle forks&knifes correctly ;)
Thank you Johnny, very kind of you :)
Generally speaking, if a restaurant has 1 thing on the menu, they do 1 thing really well. Seems worth it to try.
Spot on.
I live a few minutes away from the original one in Paris and, over the years, it has become a cherished memory with my daughter that I've been taking there every odd Sundays for almost 30 years now. She's almost vegeratian now but she would never say no to a lunch there because it's not just about great meat, it's about her childhood and the happy moments. She'll eat salad one week before and one week after but she won't say no to the Relais de Venise.
That place never disappoints because it's always the same. Like the great Talking Head song, Heaven :)
As a result, if you don't count the tourists, it's a family restaurant at heart. Lots of single dads taking their kids there on weekends and also a lot of old and sometimes very old couples that probably took their kids there decades ago and still enjoy that time travel experience of having exactly the same delicious and regressive food than when they were younger.
If you come to Paris, you got to try that but don't just look at your plate: look around you (which is not easy in such a small and overpacked restaurant) and realize that this place is not selling beef and fries: it's selling timeless happiness !
That’s a lovely comment to read - thank you for that and all the best to you. I think it’s a cracking place to eat.
I used to live on Place St. Ferdinand, we were neighbours! (20 years ago!). We would eat there regularly. The 1h+ waiting time was always worth it. Now my wife and I (and more recently, my daughter) make it our mission to visit every branch of this, and the other family spin-off whenever we find one worldwide. Sadly, the one in my current city closed a couple of years ago, but I hope it will be back someday.
@@peetiegonzalez1845 liar
I assume you can't have the Anglosphere 'medium-rare' because the restaurant follows the French cooking time categories of bleu, saignant, à point and bien cuit - Although, the French 'saignant' (literally 'bloody') is actually what Americans and English call 'medium rare' - as both are defined as having an internal temperature of +/- 54c-56c. Based on the highly scientific definition of my father's preference, what English people actually call medium rare (which is normally cooked leaving only a 'sandwich' of red in the middle of the steak') is what the French call à point.
Thanks for the info. Interesting. Thanks for watching!
This copycat restaurant is called medium rare where I live (maryland, usa)
Love you're videos Gary, can tell you're a foodie 😋 I have been to similar place as this in Paris was sooo good x
Thank you 😋 glad you enjoy them!
My God Gary that looks fabulous! So simple, yet so good! I'm off to London in the New Year and will be certainly trying this place. The desserts look amazing too. Bet you there's Cognac in that sauce.
Hope you enjoy David. Please get there early as the queue is very long.
There is a bit of chicken liver in the sauce.
I have been to this restaurant many times. It is fabulous.
Great restaurant!
We went to similar famous restaurant called Entrecote in Bordeaux...also had long queues even on Weekdays cause is good value and delicious....the star was the sauce which is mainly melted butter, thyme, yellow mustard , worchestershire...the free flow fries were good and steak itself is decent...dont expect high marbled beefy flavors
Sounds great!
Fantastic. Love the whole experience!!
Indeed!
In the nicest possible way, it’s a bit like taking your dad to a restaurant. Really enjoying the calm, honest, non hysterical reviews!
Glad you enjoyed it lol
Watched this with my French Wife and she thought the price was really good for what you got.
Definitely a restaurant we would definitely consider visiting when we are next in London.
Glad you liked the food. Would highly recommend!
You know nothing about steaks then lol
The Muppet at 5.20 in the background who asks for Ketchup. Love the French Waitress, "We don''t have Ketchup"" so matter of fact with no apology. I hope next time he comes he brings his own. The Chefs will lock him in the freezer.
Cameraman mentioned that to me during the meal. No ketchup needed at all.
Could have brought his own tbh in the sachets from burger king😂
You can have ketchup if you want.
Plus I doubt the waitress is French
Lol! If you serve fries you can serve ketchup.
great review... i like the style how you present the experience,,,..
Glad you enjoyed it!
love the calm vibe of your videos
Thanks Andrew :)
For London, for a meal of that standard, it's incredibly cheap and great value.. I had an almost identical meal in New York City last year and paid four times that amount for it.. There were two of us, but we only had the amount of steak that you had... another great, honest and informative review.. keep them coming. 👍 🏴
More than welcome mate. All the best to you!
Places like this are brave! When they are only offering a single food item, there is no room for error because their whole business depends on it. I think 9/10 was generous considering there was no "medium rare" option but there was either "medium" or "rare", that struck me as a bit weird. Also I could see the grease on the fries from here, never mind up close where you were.
I also found that a bit strange. One of my earlier reviews again, although I will say Gary that the taste was extraordinarily good. Thanks for watching my videos :)
When it's the only thing you cook, you only have one thing to focus on. If you go to South east Asia. The menu is only 5 to 8 items and the quality control from the kitchen is very very good. It should be the same for this, also buying fries oil and beef. They have a lot of buying power to get a good deal on beef.
I think they have a branch in France too!
I went to the original one in Paris a couple of months ago - it was incredible. Slightly cheaper than the London branch, not sure about the difference in taste between the two but I’m sure they’re going to be similar.
The sauce in the Paris restaurant looked slightly lighter in colour and thicker in consistency so would be interesting to know if there’s a difference between the two, and it did look like the portion of the steak(s) were slightly bigger in the London one.
I for one loved the fries (again I don’t know the difference between the two locations but they’re definitely the more traditional French fries)
It's not presented very well
I work just around the corner so I've been here with a few times, the restaurant is fautless aside from maybe the desserts are a little lackluster but nobody goes there for the desserts. Value is very good for that area, it's seen as one of the better value places. Always have to get there bang on opening or ideally 10-15 mins before.
Lovely restaurant and even better service and food! Thanks for watching!
Have heard about this restaurant so many times and always a positive review. Have to visit on one of my next visits to town.
It's so good. Give it a go, Jason.
Thats a perfect rare steak that i cant get here in philly i love steak and when i order a steak here in philadelphia pa my steak is always over cooked 😊 never rare
You get to eat Philly Cheesesteaks all of the time though, they're not common in the UK!
Hope you enjoyed the video.
- Gary
You're so right Tee. I live in Manhattan really have to search for a burger that you can order medium-rare. They all seem to serve them medium-well to well-done. I'm not eating that.
There is actually a high-end bodega in my building that has great burgers. I order it rare so it will come medium-rare. And it's only $5.99 with lettuce and tomato.
@@hoppysport2872 It's actually dangerous to eat under cooked burgers. You can have a steak very rare because nearly all bugs are on the outside and are killed off when the surface of the steak is cooked. With a burger consisting of minced meat the bugs are distributed throughout the burger. Unless all the meat reaches a sufficiently high temperature you could get severe food poisoning.
@@stevebarlow3154 Steve...I'll order a rare burger because it always ends up medium-rare. You are spot-on about the dangers of rare burgers. The problem that I have with smashburgers is that they are hardly ever juicy...mostly dry and overcooked.
I have an excellent Deli located in my condo building. Their food is good and their 7 oz cheeseburger with Lettuce and Tomato is only $6.00. That's a great deal in Manhattan. When I order rare it usually comes in either medium-rare or medium.
so a "steak" covered in sauce and a mountain of french fries? hahahahaha
Spot on, Gary…I totally agree with your summary of this place. It is excellent and it’s a pity that you can’t book so have to really get there early to get in. They used to offer you more if you wanted it, but then they said it applied to the fries and salad and not the meat and I’m wondering if they have stopped it completely now? That said, the portions are pretty generous so you’re never going to leave hungry. Not mega cheap as you say but worth it given the quality. It’s just a pity you have to be there by 12 noon to avoid queuing
Thank you my friend. You have to be there very early.
Your French pronunciation is good. I agree with your ranking of 9/10. The fries did look a bit greasy, however, the portion size is good for a steak meal in central London.
Too kind. I could have said more but the cameraman kept giving me dodgy looks!
They have similar restaurants to this in Paris, where they don't allow you to book. The queues every night go round the block with people waiting to be seated. I knew that one item menu would be top draw.
One item menus tend to be very good. You guys got a bit lucky yesterday at the Bridge. Lol. Thanks for watching!
@@GaryEats LOL are you Chelsea? I am flying to Sevilla tomorrow. There's somewhere for you to do some Tapas reviews!
I’m Liverpool my friend. Oooo, let me know!
Brilliant review again. Now you’re making me go! 😊
You should!
Hey Gary, this vid just popped back up in my suggestions - and only now did I fully appreciate the "onion seller" shirt you wore on purpose! Your commitment is unrivalled...
Lol brilliant
@@GaryEats This is exactly why your channel is growing so quickly - your disarming charm, the time you take to respond and interact, it attracts and endears you to the youtube community like you wouldn't believe...I know I'll still be watching and recommending you to others come 1 million subs, let alone 100k!
Le Relais de Venise is an interesting one. The chain (or chains} stems from the original called just "Entrecote" in France, where you'll find them in Paris, Toulouse, Bordeaux, Lyon and maybe a couple of other places. Certainly in Toulouse, Entrecote opens at 12:30pm and you'll get a queue of up to 60 people before they even open the doors. The wait is certainly worth it. Both chains Entrecote & Relais de Venise are owned by the sons & daughters of the guy who opened the first place in Paris and they serve the steak in exactly the same fashion. I've only been to one Relais de Venise in the UK and that was the one in Soho, London that has since closed unfortunately. They also have a place just off the Marylebone Road. TOTALLY recommended in my book. Glad you had a good experience Gary.
Hi Gary looks like this meal was a hit. Steak looked a bit rare for my liking but it looked good and looks like you were enjoying it. Love getting a green salad with steak and added walnuts, You seemed to get alot for your money, extra steak, extra fries that great. Another great vlog Gary. Thank you.
It was superb. Can only highly recommend!
It looked a bit rare because he ordered it rare.
@@Coolcarting I know he ordered it rare I said" it looks a bit rare for my liking"
@@susandavis4821 How can rare be too rare? Rare is rare.
@@Coolcarting I said yet again it looks a bit rare for my liking as I like my steak medium
an absolute class act. Whether id go there or not. What a soft spoken man. Subscribed.
You're very kind. Thank you :)
The owner must be making a fortune with loads of happy customers
It's a brilliant place
In the 1980's in London on the King's Road there was a French Restaurant called Cafe Bouchon, so served exactly the same thing - Steak and frites with a Cafe De Paris sauce. The steak was served over a burner and waiter would serve half to each person and leave the rest for customer to help themselves, all with unlimited thin French fries.
The steak in the UK is called a Contra-Fillet - it is exactly the same as here in the video - it is an entrecote with everything trimmed off - It is called Contra-Fillet because it is opposite the Fillet and with the trim level it is all meat like a fillet
At home you can make a pseudo sauce easily - Butter melted in a bain marie then crumble in roquefort cheese, the trick is to get the butter balanced with the saltiness of the cheese, add a little pepper and I like a ¼ teaspoon of English Mustard which lifts it. It is a proper heart attack sauce, but fantastic !!!!
Thanks for the video
You're more than welcome Simon. Thanks for the enjoyable read!
Great review Gary let’s give it a GO lol 😜 keeep up the great work enjoy your vids !
Thanks Keigan! 👍
I commented on your Hawksmoor review the other day We are off to see Cannons (LA based US pop trio) in March and I decided to go back thru your London reviews and there is no guess to where we will be eating the day after the concert after watching this review lol. Great stuff Gary much appreciated ❤
You are more than welcome! Be prepared to queue :)
loved the video my friend. well executed, to the point, fresh and entertaining. Very nice.
Glad you enjoyed it!
Fantastic. They opened one in Manchester a few years ago. I frequented it a lot and it was busy, but then out of the blue it closed.
Wow. Do you know why?
Gary. Another great video. Tip for next time. Ask for extra sauce on ya chips! Amazing! 11/10
Thank you John. Will do. Appreciate it :)
There's one here in Geneva, Switzerland . It's always busy. Mostly locals, it's quick and efficient, but no ones under a delusion of grandeur, there's better steak around but this place takes all the fuss of deciding what to have and pairs it with a mellow atmosphere and attentive service.
Fair enough James!
you seem like such an awesome person. great review!
Oh thank you!
I always watched food review club but im glad i came across your channel a couple of days ago and subscribed. Sticking with the french theme try bustronome a french restaurant on wheels 👍🏽🍾
Thank you mate, all the best. Will do.
A ribeye needing a sauce is an automatic red flag for me
It automatically comes with it.
Love this place. Worth every penny.
Agreed Tim 👍🏼
Good video. GL with your channel man.
Appreciate it!
Gazza lad, amazing content on the channel! Best wishes from India 👍🏻
Thank you! 😃
Love your videos! I will definitely try out this place
Thank you!
Wonderul video from. You have such a nice, calming presence on the screen, I can watch you all day haha
What a lovely comment, thank you :)
Brilliantly done Gary. Thanks and cheers!
Thank you for watching so many videos Stephen 👍👍
Been there several times and it's great, I live just around the corner and its a great place for bringing your wife when you're meat hungry and enjoy some "French" ambiance.
Couldn't agree more! Lovely place for a steak!
Missus and me for her 50th this year had a Chateaubriand at a restaurant just across the Swiss border in a German town called Waldshut which is on the edge of the Black Forest. Phenomenal!
I think Chateaubriand done right takes what you had Gary to a whole different level.
Very very nice. I love Chateubriand
@@GaryEats it's the theatre as well, isn't it, Gary? How the chef comes up to your table with the platter, cuts and serves the meat with the vegetables. Then, if you're really lucky being in an old school restaurant, being served for dessert Crêpe Suzette. Hope I've made you hungry! Sadly, very much going out of fashion these dishes.
Cheers n kind rgds
Mike
boom... One dish expertly prepared... What is not to like... The number of clients confirms this is a winning combination..
Yes, you are right!
A favorite of mine when in France. The sauce is secret but they once told me the pomme frites are cooked in peanut oil. I always over do it with seconds.
Lots of people have come up with different ingredients. Hard to nail.
looks ok. honestly looks exactly like what i can get at the diner down the road from me.
Fair enough. Thanks for watching!
My mouth was watering all the way from calif admiring that lovely meal
Great stuff!
Great review. Thank you. 🎉🎉🎉🎉
You are so welcome!
One of life’s pleasure’s, a simple steak frites with pepper sauce, and a glass of Stella!
Very nice.
Hi Gary - Watch all your amazing content from sunny Cape Town, awesome work well done!
Hello Jason. Very jealous!
Good steak and chips always hit the spot, and that looked good and bearing in mind the location probably just about justified the price, thanks Gary.
Spot on. You're welcome Colin!
What a fun channel, glad I found you!
Glad you enjoy it!
Great review will defo be visiting this restaurant cheers Gary
Please do Sean.
I was just in London few days ago...wish I knew about this place... like your reviews so far! cheers!
Thank you mate. Long queues!
Love the review!
Thank you!
Thank you!
Would like the steak cooked for one extra minute each side, as would Hubby Joe, I’m sure. Love a steak sauce! xxx
It's a bit odd that it's either rare or medium, no in between. I'm a medium rare guy myself so agreed. Thanks for all the comments :)
Nice one mate the food looked great 👍
Thanks Mark!
Really keen to try this place. Thinking of heading up to London before Christmas and popping in. Will have to get there early I guess.
Please do Matthew. You will enjoy but be prepared to queue!
Another enjoyable review, been here a dozen times over the years!
I won't comment on every video Gary don't worry lol
Still got another 15 video to watch 🙂👀👍🏻👍🏻
No problem Mike appreciate you watching and commenting, this was a very early video so I was very nervous
@@GaryEats No probs Gary, I didn't think you looked nervous or very nervous!
It's easy enough to make the 'secret' sauce. Anchovy, shallot, walnuts, capers, basil, parsley, tarragon. Lots of recipes on youtube
Did not know that. Thank you!
A fair review as always 👍
Thanks Matt!
I think the price is very reasonable. I had plain Jane tandoori chicken in Soho 20 years ago and it cost me £25. A good ribeye in Canada will cost you minimum $60 to upwards of $120.
I'm a chef in Quebec city. I sell my 8oz AAA entrecote (I cut them from a large slab) for 33$ Canadian, with a port or pepper sauce, fries and a nice helping of crispy veggies. You are getting ripped off dear Sir...
@@TheJimprez I'd love to come to your restaurant! I've been to many Montreal steakhouses and they all start at $60. Even a ribeye at The Keg starts at $50. I went to Morton's Steakhouse Niagara falls and the rib steak there was $120. 🤑
Fair comment.