Café de Paris

The sauce invented in Geneva and made famous in France.

Chives, bell pepper, garlic, parsley, onions, celery. Café de Paris traditionally accompanies entrecôte – but works on anything hot off the grill or out of the pan.

As herb butter: Mix three teaspoons with a little water, fold into 200 g softened butter, and chill. As a sauce: Stir two teaspoons into 150 g crème fraîche and let steep for half an hour.

Goes well with steak, poultry, roasted vegetables, potatoes, and as a dip.

Ingredients: Chives, bell pepper, garlic, parsley, onions, celery, sugar, sea salt.
Allergens: Contains celery. May contain traces of mustard.
Net weight: 100 g
Storage: Store in a cool, dry, and dark place, not above the stove. Seal tightly after use.
Nutritional values per 100 g: Energy 292 kcal / 1224 kJ · Fat 3.58 g, of which saturated fatty acids 0.69 g · Carbohydrates 42.93 g, of which sugar 29.31 g · Protein 13.69 g · Salt 13.12 g
Responsible food business operator: Glut & Korn, Dreieinigkeit 0, 24589 Nortorf