This sauce consists of a mixture made from 24 different types of spices and aromatic herbs, all mixed with semi-melted butter and sherry liqueur. It is a Swiss classic. It originated around 1930 when the owners of the restaurant Le Coq d'Or in Geneva, the Boubier couple, developed a sauce composed of spices, herbs and other ingredients mixed in a base of butter. The Boubiers used their sauce to accompany a piece of beef. The recipe was passed on 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. At this restaurant, the sauce became increasingly popular and in 1942, following its success, Dumont named the sauce after the restaurant and decided that, from then on, the only dish offered at the Café de Paris would be a portion of entrecôte filleted in sections and dipped in the famous sauce.