A compound butter is one of the easiest ways to turn a piece of meat into a meal. It can be as simple as bottarga or garlic and fresh herbs mixed through butter, or as complex as the most famous version: beurre Café de Paris. This popular butter, believed to include over 20 ingredients, was created by Monsieur Boubier in Geneva in the 1930s. He entrusted his secret recipe to his son-in-law, Arthur-François Dumont, to use at his Brasserie Café de Paris on Rue du Mont-Blanc near Geneva railway station. Monsieur Dumont used his father-in-law’s recipe to make his restaurant famous serving just one dish: entrecôte Café de Paris. Today the restaurant is called ‘Café de Paris – Chez Boubier’ and still serves the secret butter on entrecôte steak. Entrecôte (meaning literally ‘between the ribs’) is also called ribeye steak and sometimes sirloin or Scotch fillet. While entrecôte Café de Paris is the classic version, you can use this tasty butter on any steak. Regardless of the cut, you’ll need plenty of crusty bread or French fries to soak up all the delicious Café de Paris butter. I like to add a simple green salad for balance and colour too. In my opinion, it’s hard to beat a glass of Leuconoe Yarra Valley sangiovese alongside entrecôte Café de Paris. See the video below for highlights of my small-group Swiss food & wine tour where you’ll discover more classic Swiss dishes.
Serves 4
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