Entrecote Café de Paris

Had the opportunity to dine here on the 24th night. I was the only one there at 11pm. Some bread and a mound of lettuce with red cabbage was served in mayonnaise and probably too much vinegar.

Ordered for a 200gm beef tenderloin. A flame was lit under the tray with the steak and the sauce right at the table. The butter in the sauce started to melt giving the thick sauce a more flowing character. The steak itself was cut into smaller pieces.

Now the taste. It was way too salty and nothing great. A closely guarded secret recipe must be prepared in exactly the same way and if this the taste, then it's amazing that this stunt has survived so long. Now, I can imagine that at the time this recipe with 20 secret ingredients was first used, it may have been like a breath of fresh air and the people must have lapped it up but in this day and age when there is easy access to an uprecedented variety of cuisines bursting with mouth watering, tongue tickling and tear inducing sensations, this tom-tomming of it's greatness has just gone too far. The good thing it does is that it induces curiosity in people to try it out, just like it did to me.

The service was pleasing and efficient. The hostess looking very much the part, though in a businesslike way.
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Dr. Raji Mathew
Overall rating
Food 4 | Service 9 | Atmosphere 8 | Value for money 6
Saturday, August 28, 2010