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The sauce “Café de Paris” developed by Mr. Boubier in 1930 to accompany the Faux Fillet Steak (Entrecôte) at his restaurant “Cafe de Paris” in Geneva enabled him to launch an astonishing concept offering a single menu formula that gained an immediate worldwide success.
The ingredients of this sauce are still secret till today. Mr. François Voulliamoz, the owner of the original Entrecôte “Café de Paris” restaurant in Geneva, Rue Mont Blanc is the only person in the world who holds the secret of this sauce as it originated in 1930.
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