|
|
Article: Eating Out: Where's the sizzle? In a Relais de Paris restaurant, serving steak and chips is supposed to be an exact science. It's a pity that the new London branch doesn't know the formula
- Article from:
- The Independent on Sunday (London, England)
- Article date:
- October 17, 2004
- Author:
CopyrightCopyright 2004 The Independent on Sunday. Provided by ProQuest LLC. (Hide copyright information)
|
They are not doing it according to the manual! On the website of
the global Relais de Paris franchise, you will find detailed
instructions on how to serve the signature sirloin steak with its
secret-recipe "sauce originale" and all-you-can-eat frites.
One must arrange the slices of meat in a fan pattern on the plate,
serving only 70 per cent of the meat and leaving the remainder in the
service dish. After covering the meat with sauce, one should then
serve the fries on the food warmer with the cutlery in "reverse
tongs" position and arrange the warmers on either side of the plate.
I am sorry if I'm the only one around here who has read the
manual, but this ain't what happens. Instead, a ...