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Café de Paris sauce
Café de Paris sauce is a complex butter-based sauce served with grilled beef. When it is served with the sliced portion of an ''entrecôte'' (in English: a rib eye steak) or a ''faux-filet'' (in English: a sirloin steak〔(A restaurant review of "Le Relais de Venise" in ''Gopairis.about.com'' )〕) the resulting dish is known as "''entrecôte'' Café de Paris".
==History==
The sauce was first popularised in the 1940s by the Café de Paris restaurant in Geneva,〔("Café de Paris Butter" By Franz Scheurer ). Accessed 13 November 2015〕 then owned by Arthur-François (Freddy) Dumont, and ''entrecôte'' Café de Paris remains the restaurant's speciality. The Café de Paris attributes the origin of the sauce to Mr Dumont's father-in-law, one Mr Boubier. Today the restaurant also ships the sauce to several other restaurants which serve it under licence: the Café de Paris in Lausanne, the À l'Entrecôte in Sion (Switzerland), the Brasserie L'Entrecôte in Lisbon and Porto, and the Entrecôte Café de Paris restaurants in Dubai, Kuwait, Riyadh, Hong Kong and Stockholm.
A closely similar sauce is also served by the Entrecôte groups of restaurants operated by the descendants of Paul Gineste de Saurs in Paris, Geneva, Toulouse, Lyon, London, New York, Beirut, Doha, Dubai, Riyadh, and other cities.〔("Corrections and amplifications", ''Le Monde'' (Paris), 13 July 2007 )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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