This sauce consists of a blend made from 24 different types of spices and aromatic herbs, all mixed with semi-melted butter and sherry liquor. It is a Swiss classic. Its origin dates back to around 1930 when the owners of the Le Coq d'Or restaurant in Geneva, the Boubier couple, developed a sauce made of spices, herbs, and other ingredients mixed in a butter base. The Boubiers used their sauce to accompany a piece of beef. The recipe was passed down to their daughter, who shared it when she married Arthur-François Dumont, owner of the Café de Paris restaurant at 26 rue du Mont-Blanc in Geneva. In this restaurant, the sauce gained popularity and in 1942, due to its success, Dumont named the sauce after the restaurant and decided that, from then on, the only dish offered at Café de Paris would be a portion of sliced entrecôte steak bathed in the famous sauce. Short description: The sauce that combines 24 types of spices to give the meat a unique and aromatic flavor. Tasting: Store in the refrigerator (max 5º) after opening and consume within three weeks. The classic to accompany meats (steaks). Nutritional information: Nutritional Information 100g Energy value (kcal) 2340 Kj / 568 Kcal Fats (g) 61 g Of which saturated (g) 30 g Carbohydrates (g) 5 g Of which Sugars (g) 1 g Proteins (g) 1 g Salt (g) 1.1 g Sodium (g) 0.4 g Allergens: Contains: Soy