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.
The Sauce “Café de Paris” was developed in 1930 by Chef Boubier who gifted its secret recipe to his daughter and her husband Mr. Arthur Dumont, owners of a restaurant called “Café de Paris” in Rue Mont Blanc Geneva; thus enabled them to launch an astonishing concept offering a single menu formula, consisting of a Green Salad, 180 grams of Entrecote Steak with “Café de Paris” sauce and French Fries. This simple formula gained immediate worldwide fame and success. The ingredients of this amazing butter sauce are still a secret till today.
Four generations later, Mr. François Vouillamoz, the current owner of the original Entrecôte Café de Paris Chez Boubier 1930 restaurant in Geneva is the only person in the world who holds the secret of the “Café de Paris” sauce as it was originated in 1930 and he blends it discretely at his kitchen laboratory underneath his restaurant.
You can now taste the original “Café de Paris” sauce specially flown by plane from Geneva exclusively to our franchised restaurants.
Financial responsibility isn't something they teach in school. It's an issue that a lot of adults struggle with, though the basic rules of financial responsibility are quite simple.
Loosely based on Al Gore’s recommendations or political action in "An Inconvenient Sequel," this article discusses ways that ordinary people can make a difference in the climate change crisis.
This article focuses on how design for sustainable homes works. It would be appropriate for an architecture firm, environmental consulting firm, or real estate company.
Log in with Google