Sometimes it is grey, sometimes it is greener, but in my experience that doesn’t affect the taste. At least that means they don’t put any colorings in it. It probably has anchovy, but so far no one has ever cracked the recipe. A Le Monde journalist claimed he had, gave his recipe, but he was very far from the real thing. Most reasonable comments point out that it is a melted version of the Beurre Café de Paris which has been popular in Geneva brasseries since the early 1900s. Beurre Café de Paris is not a secret recipe. It would be worth trying it.
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