L’Entrecote

The unique menu remained unchanged since the beginning. This formula is composed of a decked slice of sirloin (170 grams) accompanied with french fries and its famous sauce. His son Henry, opened in a restaurant in Toulouse in 196,2 Bordeaux in 1966, Nantes in 1980, Montpellier in 1990, and finally Lyon in 1999. These restaurants are characterized by scots and black mural decor, a yellow topping and a lemon hostesses with black and yellow apron. The exterior is embellished by yellow and black blinds vertical stripes for a best effect !