" French Brasserie Or Just A Wanna Be "

Value for money		Suitable for...
The food		.. a date
The service		.. business dinner
The decor		.. with friends

Went there yesterday and try the rib-eye with bearnaise that looked very nice on the menu but unfortunately not so nice on the plate.... it was just a tasteless piece of meat with a litle bowl of sauce that supposed to be a bearnaise sauce.... The chef was probably　off that night or he just cannot make a bearnaise which is pretty simple to do.. (just take 2 eggyolks in a sauteuse pan, add the GASTRIQUE (very very Important) and hit on the fire (or in a bain-marie for traditional amateurs) with a whisk untill its smooth homogene but that the temp. is not over the 65 C(otherwise you got scrambled eggs), remove of the fire and poor gently spoon by spoon the clarified butter under.season it and hold it warm, before you send it out,Add freshly chopped parsley, TARRAGORN and chevril. and taste it!!! this sauce is important to be well seasoned because it needs accidity to go with grilled meat and fries for a good balance of the dish.Also Bearnaise is a hot egg emulsion which means its a warm buttery creamy sauce not a cold butter-fat mayonnaise. Please dear chef ... of all the poeple in the world the french should be able to make such a simple dish very nice, don\'t you agree? And put some garnish on the plate will you, chopped parsley is a cheap thing and all the brasserie in the world does it, or roasted tomato, sauteed green beans, brussels sprouts(in season now and cheap) give something that the customers expect the unexpected...little dissapointed about nova, heard a lot of good things but didn\'t match the price/quality for what it was, hope they will do better in the near future. merry christmas