Mirepoix (cuisine)
Similar flavour bases include the Italian "soffritto", the Spanish "sofrito", "refogado/sufrito" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German "suppengrün" (leeks, carrots and celeriac), the Polish "włoszczyzna" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity (onions, celery and bell peppers), and possibly the French "duxelles" (mushrooms and often onion or shallot and herbs, reduced to a paste).
L'Entrecôte
Around the world, many restaurants featuring steak dishes use the word "entrecôte" as their name or part of their name. In particular, the name L'Entrecôte has come to identify three groups of restaurants owned by two sisters and one brother of the Gineste de Saurs family, which specialise in the "contre-filet" cut of sirloin and serve it in the typical French bistro style of "steak-frites", or steak and chips:In 1959, Paul Gineste de Saurs purchased an Italian restaurant called Le Relais de Venise (the Venice Inn) in the 17th "arrondissement" of Paris, near Porte Maillot. A descendant of the Gineste de Saurs family in southern France, he was seeking to establish an assured market for the wines produced by the family's Château de Saurs winery in Lisle-sur-Tarn, 50 kilometres northeast of Toulouse.