Café de Paris sauce

Café de Paris sauce is a complex butter-based sauce served with grilled meats. When it is served with a beef rib or sirloin steak, the resulting dish is known as "entrecôte" Café de Paris.

History

The sauce was first popularised in the 1940s by the [http://www.cafe-de-paris.ch/ Café de Paris] restaurant in Geneva, then owned by Arthur-François (Freddy) Dumont, and "entrecôte" Café de Paris remains the restaurant's speciality. The Café de Paris attributes the origin of the sauce to Mr Dumont's father-in-law, one Mr Boubier. Today the restaurant also ships the sauce to several other restaurants which serve it under licence: the Café de Paris in Lausanne, the À l'Entrecôte in Sion, the Brasserie L'Entrecôte in Lisbon, and the Entrecôte Café de Paris restaurants in Dubai, Kuwait, London, and Riyadh.

A closely similar sauce is also served by the Entrecôte groups of restaurants (Le Relais de Venise – L'Entrecôte, L'Entrecôte, and Le Relais de l'Entrecôte) operated by the descendants of Paul Gineste de Saurs in Paris, Geneva, Barcelona, London, and other cities. [ [http://www.lemonde.fr/web/recherche_breve/1,13-0,37-997638,0.html "Corrections and amplifications", "Le Monde" (Paris), 13 July 2007] ]

Ingredients and preparation

Both the Café de Paris and the Entrecôte groups of restaurants consider the sauce's ingredients and method of preparation to be a trade secret.

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. [ [http://archives.lemonde.fr/web/article/0,1-0@2-3238,36-925998@51-877309,0.html "Le secret de l'Entrecôte enfin dévoilé - Rendez-vous", by Jean-Claude Ribaut, "Le Monde" (Paris), 21 June 2007] ] ", however, reports that the proprietor of Le Relais de Venise – L'Entrecôte has dismissed the "Le Monde" report as inaccurate. [ [http://www.independent.co.uk/opinion/commentators/john-lichfield-our-man-in-paris-455515.html "Revealed at last: how to make the French queue", by John Lichfield, "The Independent" (London), 2 July 2007] ]

The Café de Paris serves its "entrecôte" on a bed of the sauce, on a platter kept hot atop a trivet with a warming candle in the base. Initially the sauce is a stiff whipped froth, tawny in colour, but as it melts down to a liquid it reverts to its natural creamy pea-soup-green colour. At the Entrecôte groups of restaurants, the sauce is served as a creamy pea-soup-green liquid from the outset rather than as a whipped froth, it is less prone to separate, and it is less salty.

Café de Paris butter

Quite distinct from the classic Café de Paris sauce are various compound butters commonly referred to as Café de Paris butter. These typically contain a mixture of herbs, spices, and other condiments such as mustard, marjoram, dill, rosemary, tarragon, paprika, capers, chives, curry powder, parsley, shallots, garlic, Worcestershire sauce, and anchovies, all whipped into the butter. The resulting compound butter is shaped into a roll using aluminium foil and chilled. When the dish is served, a piece of the butter is sliced off and allowed to melt on the hot meat.

External links

* [http://www.cafe-de-paris.ch/default.asp?387338D36D4726033D166E6236233D077462370335133DE6/ Café de Paris, Geneva: overview]
* [http://www.cafe-de-paris.ch/ Café de Paris, Geneva: main website (in French)]
* [http://www.entrecote.co.uk/ Entrecôte Café de Paris, London: main website]
* [http://www.restaurant-entrecote.ch/ Restaurant L'Entrecôte, Sion: main website (in French)]
* [http://www.relaisdevenise.com/ Le Relais de Venise – L'Entrecôte: main website for the London location]
* [http://www.entrecote.fr/ L'Entrecôte: main website (in French)]
* [http://www.relaisentrecote.fr/ Le Relais de l'Entrecôte: main website (in French)]

References