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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.
$21 - $34
Lunch, Dinner, Late Night
French, Steakhouse
Seating, Waitstaff, Highchairs Available, Wheelchair Accessible, Serves Alcohol, Accepts Credit Cards, Table Service
Reviews (1,301)
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All reviews steak and chips walnut salad entrecote french fries unlimited fries bread pudding secret sauce delicious sauce basic menu restaurant chain cooked to your liking great steak sister restaurant your plate all you can eat huge portions
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1 - 10 of 167 reviews
Reviewed January 22, 2019

This is a niche restaurant in the very best way. For a main course, the only choice is grilled entrecôte, served with a delicious sauce, and accompanied by fried potatoes and green salad with walnuts. All you have to tell the waiter is how you...More

Date of visit: January 2019
Thank CarolineMyd
Reviewed January 17, 2019

The Entrecote formula - walnut salad starter, thinly sliced entrecote cooked to your liking with an unlimited supply of matchstick pommes frites and accompanied by their 'secret' butter and herbal sauce - is widespread in France and elsewhere (eg branches in London). It is very...More

Date of visit: November 2018
Thank Dewar D
Reviewed December 12, 2018 via mobile

Was highly recommended to us by a local person we met. The place was as described great food, great service for a reasonable price. It’s a fixed price menu with only one entre available. The entrecôte meat was so tender with a wonderful sauce served...More

Date of visit: December 2018
Thank panter98
Reviewed December 6, 2018

We stumbled by and decided to give it a try. Honestly I don't think I have ever eaten at a place that has only one item on the menu. The beef is good--some complain about the sauce but you can spare that if you want....More

Date of visit: December 2018
1  Thank RobertD161
Reviewed November 20, 2018 via mobile

This place is always packed full and has only one dish - entrecote steak swimming in a sickly buttery sauce and a mountain of broken bits of french fries. The steak was tender but has no taste, the sauce was so greasy it was sickening....More

Date of visit: November 2018
Thank KimoLondon_England
Reviewed November 9, 2018

If you like your steak 'n chips, this is the place to go to. It is a very busy restaurant so a very good tip is to go early (About 20 minutes before opening) , otherwise you may wait a very long time and may...More

Date of visit: November 2018
1  Thank AJH7UK
Reviewed November 7, 2018

Steak finely sliced in delicious sauce, chips and salad, whats not to like. Great way to pass a couple of hours and the service is friendly.

Date of visit: September 2018
1  Thank Mike_Travelling_man
Reviewed September 13, 2018

We lunched at L'Entrecote after seeing its sister restaurant on Rick Stein's Weekend in Bordeaux TV programme. It was very busy as expected but we were welcomed efficiently and taken to the upstairs of the roomy restaurant. The ambience was typically French bistrot and it...More

Date of visit: September 2018
Thank Peter R
Reviewed September 6, 2018

The steak was cooked as we requested. The fries were appetizing and could be replenished; the salad, fresh and tasty. Service was pleasant and efficient. For those who want steak and frites, L'Entrecote should be considered.

Date of visit: June 2018
1  Thank Viagg16
Reviewed September 2, 2018 via mobile

We - a group of rugby following friends - have previously been to L’Entrecote in Bordeaux. It was excellent … and so was the Montpellier restaurant. Very welcoming, very French and very good value. Heartily recommended!

Date of visit: April 2018
Thank 176richardw
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