From the owner: Grillades de viande et burgersread more

From the owner: Nous proposons un carte de race à viande bovine du monde (Argentine, Brésil, France, Allemagne,…read moreIrlande, Japon).

An attempt at an American style diner with mediocre results. I got the chicken, it was well cooked…read more I certainly wouldn't say it was "Kentucky" style, but that's not necessarily a bad thing. I was a little horrified that my French colleague took me to an American place, but I didn't want to be rude - and we were in a hurry. For a quick bite to eat in a casual environment, this is not too bad of a choice.

From the owner: Servi par des garçons bouchers La Boucherie est tout entière consacrée aux plaisir de la chaire :…read moreen clair, viandes de toutes espèces et grillades. Dans un décor aux tonalités rouges et blanches, on est servi par des garçons habillés en bouchers (long tablier gris de travailleur) qui parlent entre eux en argot des bouchers (une langue bien difficile à décrypter par les non-initiés). Un concept original sur ces quais de la Fosse.

My experience has been always positive with this chain restaurant and this location is no…read moreexception. The one meal they serve is consistently good at every location and city I have visited them accompanied by good service and very reasonable prices.

We had high hopes for l'Entrecôte before we arrived. Steak and only steak. Unlimited fries. What…read morecould go wrong? Well a lot apparently. Getting inside it's an array of dated 1970s clichés: a wide variety of beiges, distinctly yellow lighting, acres of stuffy dark wood. These clichés extended to the menu. There was stale bread, and a pointless salad consisting of only badly ripped lettuce, walnuts and some unpleasant dressing. The steak wasn't the chic start up fare I'd expected where there's only one dish and it's done really well. It was cooked well, but it was drowning in oil, and cut too thinly and the mountain of fries would have been pretty good had they been less greasy. The rest of your steak sits in the middle of the table on a metal platter bathing a lake of more oil and the waitress stands poised at a sideboard fidgeting with more oily fries. We asked for ketchup or mayonnaise to hopefully counteract the oiliness, but bizarrely they don't serve any condiments besides mustard. So it was just oil, oil, oil until the desserts arrived. The desserts continued the 70s vibe: peach melbas etc etc. I have nothing against these dishes; when done well they're amazing, but these lacked any sort of style, finesse or quality. I had the "landslide at Mud Mountain" profiteroles, a brown chocolate mess which was just balls of ice cream with choux pastry hats stuck on the outside. We also got a sundae, and it was an obscene eruption of cream. I don't understand the queues you see outside here on certain evenings. I won't be going back; it will take a long time for my oil saturation to subside. You can get the same thing done better in so many other places. Quality over quantity I say.