A sauce, a promise, a little bistro.
Lentrecote didn't start in a restaurant. It started at our dining table at home, with a sauce I couldn't stop trying to perfect.
Where it started
A meal I never forgot.
I first had this meal in Paris, about 40 years ago: a simple green salad, sliced steak under a herb-butter sauce, and frites that kept coming. No menu to read, no decisions to make, just one dish done perfectly.
I never forgot it. Over the years my wife and I went looking for that same experience everywhere we travelled, in Paris, Geneva and London. Every time we found one, it felt like coming home. What we never found was one close to home in Miami.
The anniversary dinners
Every anniversary, a better sauce.
So I started making it myself. Every wedding anniversary I cooked my wife a Lentrecote dinner at home: the salad, the steak, the frites and, most of all, the sauce.
Each year the sauce got a little better. I spent about five years testing and adjusting the recipe before I felt it was ready for anyone outside our family.
From a sauce to a restaurant
First the sauce, then the bistro.
Before there was a restaurant, there was just the sauce. We started selling it, and the more we sold, the more people asked the same question: where can we eat the whole meal?
In 2018 we answered by opening Lentrecote on Collins Avenue in Sunny Isles Beach, with one set menu served the way I first had it in Paris.
Still in the kitchen
Here from opening to close.
I'm at the restaurant every day, from the moment we open until we close. The steak is USDA top sirloin, cooked sous-vide and finished to order. The frites are freshly fried and unlimited. The desserts are homemade.
And the sauce? I'm still tweaking it to this day, because good enough was never the point.
Ronald SzkolnikOwner & Executive Chef
The bistro today
The bistro today
