Tuesday, April 06, 2010 - The steaks are Scotch, supplied by Donald Russell. It was perfectly rare, if a distinct lack of marbling. As it was still bloody, the texture was chewy but soft, and there was no sizzling bbq flavours from the meat. A piece in the Le Monde suggested that the Cafe de Paris sauce is butter based with chicken liver, fresh thyme, white dijon mustard, salt and pepper. To my untrained palate, I had tasted herbs, citrus and garlic in a buttery broth not unlike the fragrance of say a Thai green curry, sans coriander.