although a similar recipe was published in 1818, béarnaise sauce was likely first created by the chef collinet, the inventor of puffed potatoes (), and served at the 1836 opening of "le pavillon henri iv", a restaurant at saint-germain-en-laye, not far from paris. evidence for this is reinforced by the fact that the restaurant was named for henry iv of france, a gourmet himself, who was born in the former province of béarn.