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'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.
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!!
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.😊
Very happy to have found your channel, Gary. You're an absolute Gent and you have great taste as well. Can't wait to check out more of your reviews, from a lover of London in Canada
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
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.
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
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.
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.
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.
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.
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.
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!
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...
@@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!
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.
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.
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 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.
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!
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)
Well what can I say .. being a Canadian watching a British restaurant reviewer.. i really enjoy the blogs . It’s very nicely presented ,great comments.. fair and balanced. Keep up the good work will be watching and “giving it a go “
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!
@@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?
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 !
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.
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.
Gary Gary Gary. The meat is raw.!!! Love your review, brilliant as ever. I will go there when in London next year, BUT I will have the steak well done.
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.
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!
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.
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 🙂👀👍🏻👍🏻
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.
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!
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.
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.
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 ❤
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
Just discovered your channel so I'm watcing from your oldest to catch up...enjoying the way your present, honest, not at all pretentious, my mouth is watering though😋
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. 👍 🏴
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.
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.
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.
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
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.
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.
Yeah mate! Baguettes they're called. The double sized ones are called flutes. You can make a campfire with day old baguettes. When I was in a French hospital we got stale lumps of baguette for breakfast. We spread jam, and butter if we were lucky. If yer gnashers were not up to it, dunk it in yer coffee to soften it.
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'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.
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.
I guess with one choice, it's got to be good. No idea if I could eat there as I don't read French (3 years of French at school and 10 days in France... I'm shockingly bad lol). Not had a lot of luck with French food due to being meat heavy. Glad you enjoyed it though! Yet another good review, "as always", thanks Gary.
Still catching up with ones back catalogue 👍👍👍, will watch this and dribble, and be a jealous Alice once again, 😊😊😊, then rush off and watch arsenal simply hammer thy hammers 🔨🔨🔨🔨, cheers Gary for outstanding content 👏👏👏, again, cheers from below🥝🥝🥝stairs 🍺🍺🍺
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.
@@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.
Evening Gary Now that is something to review wonderful idea where half the steak and it all kept on ice for your second part......and more steak unheard of You looked happy .....good on you
@@GaryEats You have to time it right for sure, there is often a queue bang on lunchtime, but it is worth the wait. They have 2 others in London, one in Marylebone and one in Canary Wharf. During the pandemic, they managed to put that whole meal into a baguette for takeaway. It was AMAZING. Love the chanel by the way, recent subscriber. Cheers!
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.
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.
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.
@@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
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.
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.
great review! i dont know if this is weird to say but i like listening to you talk, you remind me of my father who is british, he used to drive from london to dover then on the ferry to calais then drive to paris just to pick me up from school one friday every month and we would eat at a restaurant, then he would drive back.. now that im grown up i think it would be nice to take him to a le relais de venise, but which one? its funny, he lives 20 minutes from the one in london and i live 15 minutes away from the one in paris haha anyways sorry for the long comment and the possible bad english, your video brought back a lot of memories :)
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.
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.
Generally speaking, if a restaurant has 1 thing on the menu, they do 1 thing really well. Seems worth it to try.
Spot on.
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!
Very happy to have found your channel, Gary. You're an absolute Gent and you have great taste as well. Can't wait to check out more of your reviews, from a lover of London in Canada
I really appreciate that, thank you - overjoyed you like the channel
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
Tina...they serve everyone twice if they are still hungry😋😘
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.
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
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.
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!
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!
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 😊
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!
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!
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!
It is for the UK
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 think the original one is called the Relais de venise. It is the original one in Paris. Unless It changed name.
You are right
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 :)
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
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 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.
Well what can I say .. being a Canadian watching a British restaurant reviewer.. i really enjoy the blogs . It’s very nicely presented ,great comments.. fair and balanced. Keep up the good work will be watching and “giving it a go “
That’s so kind to say thank you very much 🇨🇦🇨🇦
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?
Went here yesterday, Gary. It was great. Agreed with everything you said in this. All the best, my friend!
Thanks, you too! Glad you had a good time
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
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
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.
Gary Gary Gary. The meat is raw.!!! Love your review, brilliant as ever. I will go there when in London next year, BUT I will have the steak well done.
No problem and thank you
Simple food done right. So refreshing to see.
Glad you liked it!
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!
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
Discovered you today from LA. Love the channel am binge watching all your videos now. Wonderful
Wow, hello to LA. Thank you very much!
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.
Cheers Gary 🎉 another great review!
Thank you very much
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
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!
I have been to this restaurant many times. It is fabulous.
Great restaurant!
Brilliantly done Gary. Thanks and cheers!
Thank you for watching so many videos Stephen 👍👍
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.
Lovely, lovely authentically French meal. But Gary.....Maillot is pronounced MY-OH. Just a tiny quibble; I do love your show
Thank you very much for the information
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
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 🤣
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!
Love this place. Worth every penny.
Agreed Tim 👍🏼
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.
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 :)
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!
Just discovered your channel so I'm watcing from your oldest to catch up...enjoying the way your present, honest, not at all pretentious, my mouth is watering though😋
Brilliant! Hope you see the improvement along the way :)
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!
Beautiful plate of food. Ive eaten here many times. Never disappointed.
It’s very good for sure
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.
you seem like such an awesome person. great review!
Oh thank you!
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)
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.
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!
Hi Gary - Watch all your amazing content from sunny Cape Town, awesome work well done!
Hello Jason. Very jealous!
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.
Yeah mate! Baguettes they're called. The double sized ones are called flutes. You can make a campfire with day old baguettes. When I was in a French hospital we got stale lumps of baguette for breakfast. We spread jam, and butter if we were lucky. If yer gnashers were not up to it, dunk it in yer coffee to soften it.
Blimey, Gary, that looked lovely 😋😋😋
This was lovely, Barbara. Funny enough this was a very early video.
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.
1:28 the bread oh my god 😂😂😂😂😂
so a "steak" covered in sauce and a mountain of french fries? hahahahaha
Go try it ay, sometimes the simplest of foods are the best in flavour!
Great review. Thank you. 🎉🎉🎉🎉
You are so welcome!
Brilliant concept! Do one thing consistently well.
I shall be opening up my Maison le toast et beans😂
Haha brilliant Michael
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 :)
......my type of place to eat. It's packed, because it delivers.....simple. I would always prefer mash to fries. Excellent review. 😎🍻
Thanks Jonathan.
loved the video my friend. well executed, to the point, fresh and entertaining. Very nice.
Glad you enjoyed it!
Been to the one in Marylebone several times….great simple well well-cooked food at a good price. Love it.
Very good restaurant
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
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).
Fantastic. Love the whole experience!!
Indeed!
an absolute class act. Whether id go there or not. What a soft spoken man. Subscribed.
You're very kind. Thank you :)
I guess with one choice, it's got to be good. No idea if I could eat there as I don't read French (3 years of French at school and 10 days in France... I'm shockingly bad lol). Not had a lot of luck with French food due to being meat heavy. Glad you enjoyed it though! Yet another good review, "as always", thanks Gary.
It’s definitely not for you as steak is the only option Siobhan
I’m glad you loved the taste, the green sauce didn’t look appetising. But I take your word for it, cooked just as I like my steak.😊
It was a different but tasty sauce
love the calm vibe of your videos
Thanks Andrew :)
Still catching up with ones back catalogue 👍👍👍, will watch this and dribble, and be a jealous Alice once again, 😊😊😊, then rush off and watch arsenal simply hammer thy hammers 🔨🔨🔨🔨, cheers Gary for outstanding content 👏👏👏, again, cheers from below🥝🥝🥝stairs 🍺🍺🍺
Thank you mate. Hammer them you did lol
Gazza lad, amazing content on the channel! Best wishes from India 👍🏻
Thank you! 😃
My mouth was watering all the way from calif admiring that lovely meal
Great stuff!
Good video. GL with your channel man.
Appreciate it!
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.
Brilliant review again. Now you’re making me go! 😊
You should!
This place is unique and old school I like the look of it. I’d give it a go ❤
Evening Gary
Now that is something to review wonderful idea where half the steak and it all kept on ice for your second part......and more steak unheard of
You looked happy .....good on you
Thank you mate :)
great review... i like the style how you present the experience,,,..
Glad you enjoyed it!
LOVE this restaurant, it is a regular lunch spot for me.
It’s very very good Chris and wow so busy
@@GaryEats You have to time it right for sure, there is often a queue bang on lunchtime, but it is worth the wait. They have 2 others in London, one in Marylebone and one in Canary Wharf. During the pandemic, they managed to put that whole meal into a baguette for takeaway. It was AMAZING. Love the chanel by the way, recent subscriber. Cheers!
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 :)
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.
what a magic place to eat, great service and offerings for more food if you wanted. what a great place
I agree Mike that’s why it gets so busy 👍
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!
Love your videos! I will definitely try out this place
Thank you!
Great review Gary let’s give it a GO lol 😜 keeep up the great work enjoy your vids !
Thanks Keigan! 👍
What a fun channel, glad I found you!
Glad you enjoy it!
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
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?
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!
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.
As a french, I'm just happy that a nice fella like you enjoy our food. Cheers Gary et comme on dit chez nous, ça fait plaisir
You are very kind my friend. Passez une bonne semaine!
great review! i dont know if this is weird to say but i like listening to you talk, you remind me of my father who is british, he used to drive from london to dover then on the ferry to calais then drive to paris just to pick me up from school one friday every month and we would eat at a restaurant, then he would drive back..
now that im grown up i think it would be nice to take him to a le relais de venise, but which one? its funny, he lives 20 minutes from the one in london and i live 15 minutes away from the one in paris haha
anyways sorry for the long comment and the possible bad english, your video brought back a lot of memories :)
Thank you for the kind words my friend. Your English is superb. I've heard the one in Soho is the best!
If they're charging me 29 quid and tell me I can't have my steak medium rare, I'd just walk out, simple.
Watching more of the video, rare doesn't look far off medium rare in this case. Visually, it isn''t a 29 quid dining experience.
Fair enough. Have to remember it’s also two portions.
You’re a nightmare customer
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!
Great review will defo be visiting this restaurant cheers Gary
Please do Sean.
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.
Wow. Honestly looked amazing. Reminded me of Paris. Food life doesn’t get any better.
It’s superb!