“La Grande Boucherie” (The Review)

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So anyone who is familiar with French ‘steak frites’ knows that the cut used for it is New York Strip. But here, we have a fattier and juicier New York Strip. So it was on point. Better than all the other New York strips I’ve had. Bordelaise sauce is a lot like the gravy you’d have on Thanksgiving. Béarnaise is tangy, Peppercorn is dull. I’ve had all three sauces they offered. So this was a decent sauce. For appetizer, one of the heaviest Caesar salads I’ve ever had, and for dessert, Basque cheesecake with earl grey tea. There’s a reason why French cuisine is so famous. It’s because it’s complete. It’s fulfilling.
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Published by adamazim1988

I have a Bachelor's Degree in History/Government and International Relations from George Mason University, and a Master's Degree in International Affairs with a Concentration in U.S. Foreign Policy from American University in Washington, DC. I was born in New York City, and have lived in Northern Virginia since childhood. I am an independent writer and an entrepreneur. I am also a book author.

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