The secret recipe of the Geneva restaurant Café de Paris, never officially released but copied in practically every kitchen: butter with an extensive mix of herbs, spices, capers and anchovies. Legendary with entrecôte.
Café de Paris butter
Beurre café de Paris
Café de Paris butter
Beurre café de Paris
Method
01
Aromatics
Very finely chop the shallot, garlic, capers, anchovies and herbs, or briefly blitz them in a food processor.
02
Spices
Mix in the curry powder, paprika, mustard powder, cayenne pepper and thyme.
03
Mix
Beat the soft butter with all the aromatics, the Worcestershire sauce, cognac and ketchup until you have an even, dark paste.
04
Rest
Cover and chill for at least 2 hours, preferably overnight, so the flavours combine.
05
Roll
Roll into a tight log, chill again and cut into slices.
Tips & notes
This butter only becomes really good after a night's rest: all the spices and aromatics need time to spread through the fat and combine with one another. Keeps for 3–5 days, covered, in the fridge.
Chef's tip
The original recipe is secret and reportedly has more than twenty ingredients; every chef makes their own version. This compact list captures the core of the flavour: umami from anchovies and Worcestershire sauce, acidity from capers, warmth from spices.
Variations
- Vegetarian – Replace the anchovies with an extra splash of soy sauce and use vegetarian Worcestershire sauce.
- Spicier – Extra cayenne pepper and a finely chopped red chilli.
- With herb oil – Stir in a splash of herb oil for extra shine on the plate.
Contains:
Gluten
Milk
Mustard
Fish
Serve with
- Entrecôte
- Ribeye
- Côte de bœuf
- Grilled steak
| Calories | 835 kcal |
|---|---|
| Protein | 14 g |
| Carbohydrates | 6 g |
| Fat | 86 g |
| Fibre | 2 g |
Estimated values, calculated from standard nutritional values per ingredient.
