Café de Paris sauce

Café de Paris sauce is a complex butter-based sauce served with grilled beef. While the exact recipe is a closely guarded secret, the sauce is known to contain a unique blend of herbs, spices, and other ingredients. The sauce was first served in the 1930s at the Restaurant Café de Paris in Geneva, and has since become a staple of French cuisine.

History

The Café de Paris sauce was first introduced in 1930 at the Restaurant Café de Paris in Geneva by its owners, Mr. and Mrs. Boubier. The recipe for the sauce is a closely guarded secret, known only to the current owners of the restaurant. Despite numerous attempts to replicate the sauce, the original recipe remains unique to the restaurant.

Ingredients and Preparation

While the exact recipe for the Café de Paris sauce is a secret, it is known that the sauce is butter-based and contains a complex blend of herbs and spices. Some of the commonly identified ingredients include butter, parsley, thyme, rosemary, garlic, mustard, tarragon, dill, marjoram, and cream. The ingredients are combined and cooked until they form a smooth, creamy sauce.

The sauce is traditionally served with grilled beef, particularly entrecôte, a premium cut of beef. The beef is grilled to the desired level of doneness, and the sauce is served on top or on the side.

Variations

There are numerous variations of the Café de Paris sauce available, with different chefs adding their own twist to the recipe. Some variations include additional ingredients such as anchovies, capers, and Worcestershire sauce. Despite these variations, the original recipe from the Restaurant Café de Paris in Geneva is still considered the gold standard.

See Also

• French cuisine
• Sauce
• Restaurant Café de Paris

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  Entrecôte steak
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  Café de Paris in Geneva
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  Entrecôte with Café de Paris sauce