 cafÃ© de paris sauce is a complex butter-based sauce served with grilled beef. when it is served with the sliced portion of an entrecÃ´te (in english: a rib eye steak) or a faux-filet (in english: a sirloin steaka restaurant review of "le relais de venise" in gopairis.about.com) the resulting dish is known as "entrecÃ´te cafÃ© de paris". ==history== the sauce was first popularised in the 1940s by the cafÃ© de paris restaurant in geneva, then owned by arthur-franÃ§ois (freddy) dumont, and entrecÃ´te cafÃ© de paris remains the restaurant's speciality. the cafÃ© 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 cafÃ© de paris in lausanne, the Ã l'entrecÃ´te in sion (switzerland), the brasserie l'entrecÃ´te in lisbon and porto, and the entrecÃ´te cafÃ© de paris restaurants in dubai, kuwait, riyadh, hong kong and stockholm.  a closely similar sauce is also served by the entrecÃ´te 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 ==ingredients and preparation== both the cafÃ© de paris and the entrecÃ´te groups of restaurants consider the sauce's ingredients and method of preparation to be a trade secret. the paris newspaper le monde reports that the sauce as served by le relais de venise â l'entrecÃ´te is made from chicken livers, fresh thyme and thyme flowers, full cream (19 percent butterfat), white dijon mustard, butter, water, salt, and pepper."le secret de l'entrecÃ´te enfin dÃ©voilÃ© - rendez-vous", by jean-claude ribaut, le monde (paris), 21 june 2007 right|thumb|two servings of entrecÃ´te cafÃ© de paris, one rare and one well done according to le monde, the chicken livers are blanched in one pan with the 
Sauces Steak_sauces