Eating places, Steak restaurant, French restaurant
L'Entrecôte
The unique menu remained unchanged since the beginning. This formula is a decked slice of sirloin of 170 grams accompanied by french fries and its famous sauce. His son Henry, opened a restaurant in Toulouse in 1962, in Bordeaux in 1966, in Nantes in 1980, in Montpellier in 1990, and finally, in Lyon in 1999. These restaurants are characterized by scots and black mural, a lemon yellow topping and hostesses dressed with yellow apron and black blouse. The exterior is beautified by yellow and black blinds vertical stripes for the best effect.
