This sauce is made from a blend of 24 different spices and aromatic herbs, all mixed with semi-melted butter and sherry. It is a Swiss classic that originated around 1930, thanks to the Boubier couple, owners of the Le Coq d'Or restaurant in Geneva. The sauce was meant to accompany beef and its recipe was passed down through the family. Later, Arthur-François Dumont, the new owner of the Café de Paris restaurant, popularized the recipe, renaming it after his establishment. Since 1942, its famous fillet steak has been served necessarily with this delicious sauce. To enjoy its maximum flavor, it is recommended to keep it in the refrigerator (max. 5º) after opening and consume it within three weeks.