Café de Paris sauce, complex butter-based sauce served with grilled meats; best known as entrecôte Café de Paris and renowned as delicacy originated in 1940s at Geneva's Café de Paris by its then-owner, "Freddy" Dumont
The Paris newspaper Le Monde reports that the sauce as served by Le Relais de Venise – L'Entrecôte is made from chicken livers, fresh thyme and thyme flowers, full cream (19 percent butterfat), white Dijon mustard, butter, water, salt, and pepper.
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A closely similar sauce is also served by the Entrecôte groups of restaurants operated by the descendants of Paul Gineste de Saurs in Paris, Geneva, Toulouse, Lyon, London, New York, Beirut, Doha, Dubai, Riyadh, and other cities.
In serving steak-frites as the sole main dish, he was modelling his restaurant after the Café de Paris in Geneva, which had been serving steak-frites in this way since the early 1940s.
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