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”. It’s actually Café de Paris butter — which of course melts to a “sauce” on the hot sirloin steak (Entrecôte) it must be served with — which was devised by chef Freddy Dumont in 1941, created specifically to be served with sirloin steak.
Category: Swiss Cuisine and Recipes
Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisine and also features many dishes specific to Switzerland. Switzerland was historically a country of farmers, so traditional Swiss dishes tend to be plain and made from simple ingredients, such as potatoes and cheese.