Café de Paris sauce is a rich butter-based sauce to be used with grilled meats. When served with a beef steak, the dish is known as "Entrecôte Café de Paris". Interestingly, the recipe does not come from Paris but from Geneva in the 1940s, from the Café de Paris restaurant then owned by one Arthur-François Dumont.
The restaurant claims the ingredients and method of preparation to be a trade secret. However, in June 2007, Le Monde leaked a story claiming it had the original recipe consisting of chicken livers, fresh thyme and thyme flowers, heavy cream, white Dijon mustard, butter, water, salt, and pepper. Le Monde wrote that the chicken livers would first be blanched in one pan with the thyme until they started to turn color, while in a second pan the cream would reduced on low heat with the mustard and infused with the flavor of the thyme flowers. The chicken livers would then be finely minced and pressed through a strainer into the reduced cream. Butter would be incorporated into the thickening sauce, along with a little water, beaten smooth, and fresh-ground salt and pepper would be added.
A typical Café de Paris sauce has the color and consistency of pea soup.
Here is our favorite version of this dish:
For the steaks:
Last updated: June 1, 2013