Sometimes simplicity is best. The culinary offering at L'Entrecôte is stripped down to the basics, a single dish with different garnish options. A cut of meat, salad and fries. It’s all about the quality of the meat, which is imported from France daily. Finely cut sirloin of Simmental beef (170 g net slice of beef), prepared using butcher shop techniques, cut with a knife, piece by piece, nerves and fat removed in the restaurant's own pantry, adjacent to the kitchen. The meat is first grilled and finished in the salamander with a home-made secret sauce.