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Around the world, many restaurants featuring steak dishes use the word ''entrecôte'' as their name or part of their name. In particular, the name L'Entrecôte has come to identify three iconic groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the ''contre-filet'' cut of sirloin and serve it in the typical French bistro style of ''steak-frites'', or steak-and-chips: * L'Entrecôte is the popular nickname of the restaurant Le Relais de Venise – L'Entrecôte, founded by Paul Gineste de Saurs in Paris's 17th ''arrondissement'' near Porte Maillot. Now run by one of his daughters, the restaurant is widely known as L'Entrecôte Porte-Maillot. It has five additional locations operating under licence, three in London, one in Bahrain, and one in New York. * L'Entrecôte is the legal name of a group of restaurants established by a son of Paul Gineste de Saurs, with locations in Toulouse, Bordeaux, Nantes, Montpellier, and Lyon. * L'Entrecôte is also the popular nickname for the Le Relais de l'Entrecôte restaurants operated by another daughter of Paul Gineste de Saurs, with three locations in Paris and one in Geneva. The oldest of these, in Paris's 6th ''arrondissement'', is widely known as L'Entrecôte Saint-Germain. This group has seven additional locations operating under licence, two in Beirut and one each in Kuwait City, Doha, Dubai, Riyadh, and Hong Kong. ==History== In 1959 Paul Gineste de Saurs purchased an Italian restaurant called Le Relais de Venise (the Venice Inn) in the 17th ''arrondissement'' of Paris, near Porte Maillot. A descendant of the Gineste de Saurs family in southern France, he was seeking to establish an assured market for the wines produced by the family's Château de Saurs winery in Lisle-sur-Tarn, 50 kilometres northeast of Toulouse.〔("A restaurant that's a cut above the rest" by John Lichfield, ''The Independent'' (London), 13 May 2003. )〕 In place of the previous Italian menu, he decided the restaurant would offer the traditional French bistro meal of ''steak-frites'' as its only main dish, with no other option. Where most restaurants served ''steak-frites'' with herbed butter, Le Relais de Venise instead served the dish with a complex butter-based sauce. A simple salad of lettuce topped with walnuts and a mustard vinaigrette () was offered as a starter, and not until the end of the meal did the menu offer some choice, from a dessert list of fruit pastries, profiteroles, crème brûlée, and other confections, most of them containing ice cream, chocolate sauce, meringue, and whipped cream. () () () () To highlight the dish the restaurant was now serving, he added the words "Son entrecôte" beneath the name Le Relais de Venise on the neon sign outside. In keeping with the original plan, the restaurant had a very limited wine list and nearly all the wines offered came from the family's Château de Saurs winery. In serving ''steak-frites'' as the sole main dish, he was modelling his restaurant on the Café de Paris in Geneva, which had been serving ''steak-frites'' this way since the early 1940s. The butter sauce itself is often referred to as Café de Paris sauce. Despite serving only one main dish and offering a very limited selection of wines, the restaurant flourished. It became a Paris institution, whose patrons customarily referred to it as "L'Entrecôte", or "L'Entrecôte Porte-Maillot". Eventually, the restaurant's name was formalized as Le Relais de Venise – L'Entrecôte. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「L'Entrecôte」の詳細全文を読む スポンサード リンク
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