did i mention the not so “secret” sauce??? sorry, can’t help it. the recipe was first kept in the kitchen of the owner, then a lab and now a bank vault. this recipe was closely guarded until l’entrecote lovers deconstructed it and the owners took the sauce stealer to court winning a fair amount in the verdict. you can find a number of recipes made with chicken liver but the real deal is said to not use any in the sauce. whew! not sure i could do it. i’ve not been to the melrose location yet but i’m guessing they serve the same menu as the paris location. steak frite, a salad and une montagne de frite, a mountain of fries, presented with the steak smothered in a buttery herb sauce. like i said, yum!