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.
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.
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