Café de Paris sauce

Café de Paris sauce is a luscious, butter-based marvel often paired with grilled beef, particularly in dishes like "entrecôte Café de Paris." This mouthwatering sauce gained renown in the 1940s at the Café de Paris restaurant in Geneva, thanks to Arthur-François (Freddy) Dumont. The original recipe, credited to Mr. Boubier, Dumont's father-in-law, remains a closely guarded secret; nonetheless, many restaurants globally offer their own renditions.

Though the exact ingredients and preparation methods are secretive, it is widely believed that the sauce includes thyme, thyme flowers, cream, Dijon mustard, butter, water, salt, and pepper. The typical process involves infusing the cream with thyme and mustard, then incorporating butter and seasoning with salt and pepper. The result is a sauce that starts off frothy and gradually turns creamy when served on a warm platter with the entrecôte.

Some establishments offer a smoother, less salty version of the sauce from the outset to cater to different palates.

In addition to the sauce, there is also Café de Paris butter—a compound butter mixed with various herbs, spices, and condiments such as mustard, garlic, Worcestershire sauce, and anchovies. This butter is whipped, shaped into a roll, and chilled. When served, a slice of this butter melts over the hot meat, adding a rich, flavorful touch.

Whether it’s the sauce or the butter, Café de Paris creations are all about enhancing the taste of grilled beef dishes. They have found their way into the hearts and menus of restaurants worldwide, delighting diners everywhere.