Cafe de París sauce

Description: This sauce consists of a blend made from 24 different types of spices and aromatic herbs, all mixed with semi-melted butter and sherry. It is a Swiss classic. Its origins date back to around 1930 when the owners of the Le Coq d'Or restaurant in Geneva, the Boubier couple, perfected a sauce made from spices, herbs and other ingredients blended into a butter base. The Boubiers used their sauce to accompany a cut of beef. The recipe was passed on to their daughter, who shared it when she married Arthur-François Dumont, owner of the Café de Paris restaurant at 26 Rue du Mont-Blanc in Geneva. At this restaurant, the sauce grew in popularity and in 1942, following its success, Dumont named the sauce after the restaurant and decided that, from then on, the only dish served at the Café de Paris would be a portion of entrecôte sliced into sections and bathed in the famous sauce.