Bistro Vue chef Chris Bonello's finished French bistro classic, steak frites (or in this case, steak and pommes pont neuf). Photo: Josh Robenstone/Getty Images
B?arnaise sauce: Step 1: Put egg yolks in bowl over simmering water. Add vinegar. Photo: Josh Robenstone/Getty Images
Step 2: Whisk until pale and fluffy. Mixture should reach temperature of 62C. Photo: Josh Robenstone/Getty Images
Step 3: Add butter to strained mixture, whisking continuously until a thick consistency. Photo: Josh Robenstone/Getty Images
Step 4: Add the lemon juice and tarragon. Photo: Josh Robenstone/Getty Images
Step 5: Keep the b?arnaise in a warm place and covered until ready to serve (pictured). Photo: Josh Robenstone/Getty Images
Pommes: The French enjoy many varieties of potato chips, or fries. Photo: Josh Robenstone/Getty Images
Pomme neuf: Big chunky potato chips that look like railway sleepers. Step 1: Cut each potato into about six rectangular chips. Photo: Josh Robenstone/Getty Images
Step 2: After washing chips to remove starch, boil in a salted pan of water for 2 minutes or until just soft. Photo: Josh Robenstone/Getty Images
Step 3: After freezing just-soft pommes neuf you can deep-fry them for 8-10 minutes, then fry a second time at 180C until gold and crispy. Photo: Josh Robenstone
For pomme frites: 1. Wash the whole potatoes but do not peel them. Step 2. Cut with a potato punch, or use a knife to cut 1.5cm thick chips. Photo: Josh Robenstone/Getty Images
Step 3: Fry at 160C for seven minutes, then allow to cool. Photo: Josh Robenstone/Getty Images
Step 4: Fry at 180C for a further 2 minutes or until golden in colour just before serving. Photo: Josh Robenstone/Getty Images
Steak: Step 1: Season each steak with salt and pepper before drizzling with oil or fat. Photo: Josh Robenstone/Getty Images
Grill steak to your liking: three minutes each side for a rare steak, a further minute each side for medium, or a further three minutes (six in total each side) for well done. Photo: Josh Robenstone/Getty Images
Ready to eat: Bistro Vue's French classic steak frites with thick pomme nuef (next to steak) and b?arnaise sauce, and a side of pomme frites and a zesty salad. Photo: Josh Robenstone/Getty Images
Bistro Vue chef Chris Bonello plates up the classic French bistro dish steak frites. Photo: Josh Robenstone/Getty Images