Café de Paris butter was created in the 1930s in Geneva and made famous there in the early ‘40s at the Café de Paris, where it’s still served today. Although it appears on many menus, the original Café de Paris recipe is secret so everyone has their own variation. If it strays too far from the original flavour profile, however, it’s better called a beurre Maître d’Hôtel than beurre Café de Paris. My father-in-law worked at the Hotel Savoy in London in the 1940s with a chef who had worked at Café de Paris, and his recipe has been passed down to our family and appears in several cookbooks. My version is a little simpler than his, using ingredients that should be in your pantry or easy to come by. It stays true enough to the original that I believe it still deserves to be called a Café de Paris butter. My beurre Café de Paris certainly takes a simple steak, piece of chicken, or grilled seafood from good to great. This recipe gives enough Café de Paris butter for 12 or so serves, but it’s easier to make in this quantity and freezes well to use for quick delicious meals anytime.
Serves 12
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