Years ago, my husband and I made sure we had a special night together at least once a week. We called it Champagne Friday, and even though we didn't drink champagne, we always tried to make a nice meal to enjoy together after the kids went to bed.
Making the dish at home was the next best thing. While pan searing a steak is straightforward, the frites are more involved, requiring double frying for the perfect crispiness.
Simplified over the years, the dish now includes chunky potatoes parboiled with baking soda for an ultra-crispy crust. A quick compound butter with tarragon and vinegar adds a tangy flavor.
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