Steak Frites Our take on a classic Steak Frites. First off, our thrice cooked fries: potatoes that have been parboiled in salted water, cooled, parfried, frozen, then flash fried a la minute during service. Served alongside a seared medallion from the most tender part of a Japanese A5 filet mignon a.k.a. Châteaubriand. Topped with a spoonful of our sauce au poivre which has been mounted with normandy butter and Hudson Valley foie gras. Finished with a table side shave of fresh truffle (Not shown in video😏)