The sauce “Café de Paris” was developed by Mr. Boubier in 1930 to accompany the Faux Fillet Steak (Entrecote) at his restaurant “Café de Paris” in Geneva. Try it for yourself.
From the magical city of Beirut, Lebanon, Grand Café brought recipes and traditions inspired by the familial dining style of its homeland to create the menu and atmosphere of the renowned restaurant.
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