It was an institution at this place and we found out from our waitress that it was being served like this for the last 40 years. Literally, 75% of the people in this restaurant were eating this special and most of them were French, not tourists. We found out about this place from an expat who had lived there for 5 years but was now a customer of ours.
Anyoo, we've tried to duplicate this sauce many times and simply cannot. It is NOT like a typical compound butter or some such. There are some herbs in there I just cannot place. Perhaps they are not available here? I don't know.
It wasn't simply melted butter and parsely, there was something else going on. I imagine parsely was in there though. My husband remembers some kind of "evergreen" aroma or flavor or something like that.
The only thing to even come CLOSE here at home was a couple of years ago at the Pinot Brasserie in Vegas at the Venetian. They had a hanger steak special with a sauce that was very, very close.
To look at the sauce, it looked like a bunch of herbs chopped up and resting in olive oil. But that's not what it tasted like! LOL
Man, I wish i had a trip to Paris coming up. It's been so long since I've tasted it.
Does anyone have any idea what this may be?
Thanks for any insight or help on this. :D
- Paul Bocuse
- Paul Bocuse