Café de Paris Butter

Café de Paris butter is something I’ve never come across, until I saw it on the blog called Food is the Best Shit Ever.

I know, I’ve told friends of mine whose children I’ve taught cooking to that I’ll never swear on my blog, but that is the name of this Aussie guy’s blog.  And I love it. Not just because of great food, of course, but also because that’s what I’d call my blog if it wouldn’t embarrass my kids.

I’m pretty sure he owns a restaurant or at least cooks at a restaurant and he especially loves to grill. He’s got a great sense of humor, and is irreverent – two really important personality traits in my book. Here’s a batch of tacos he made using barbequed pork belly and chorizo. Brilliant.

A quote from the author’s ABOUT page: Food is “my thing” through and through. I’m up in the morning (that is not a euphemism… although, maybe it is) thinking about food. I go to work and cook food for people all day. I come home and cook dinner for family and friends. I cook some more on my days off. Sure I do other things… but I just can’t remember what they are right now.

So this “guy” (obviously) gives no historical reference to this butter other than it obviously being French. Maybe he’ll read this post and help us out and at least give me his name. Maybe it is Guy!

This butter uses anchovies and capers. I prefer jarred anchovies. My only capers were salted so I gave them a rinse before using.

You’re going to have to have some steaks on hand so you can devour this butter!

Café de Paris Butter
(enough for a few steaks. Remaining butter will last in the fridge for 2 – 3 weeks)

1 tablespoons grapeseed oil
1 shallot or ½ brown onion, finely diced
2 cloves garlic, chopped
20 g Indian style curry powder
250 g unsalted butter, softened
1 cup picked parsley leaves, chopped
2 tbls lemon juice
1 tbls Worcestershire sauce
5 anchovy fillets
½ tbls baby capers
1 tspn sea salt
1 tspn ground pepper
4 – 5 basil leaves, chopped
2 sprigs thyme, leaves picked

Heat the oil in a frying pan over medium heat and cook the onion, garlic and curry powder over low heat until soft and fragrant. Set aside to cool.

Place all of the remaining ingredients through the basil and thyme leaves in a small blender jar.

Then add the cooled shallot mixture.

Process all ingredients until just combined. Adjust the seasoning if necessary.

Put a big ol’ spoon or two onto your steak as it’s resting.

I can honestly say that this butter is spectacular! I even added a little salt to it, which surprised me.

I used Penzey’s sweet curry powder, which I love when I’m not using individual spices, but I think there must be a high ratio of turmeric in it. The flavor of the butter is a little curry-strong, and it’s certainly quite yellow!

Next time I will cut back on my curry powder but, trust me, it did not keep me from enjoying the butter on the filets.

I also think that next time I will process the butter more. I don’t really like chewing on parsley! But the butter flavor is outstanding.

Thanks, Guy from Australia!

I googled Café de Paris Butter and it became popular at a brasserie of the same name, Café de Paris, in Geneva, Switzerland.

By Published On: January 15th, 201966 Comments on Café de Paris Butter

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. January 15, 2019 at 6:18 AM - Reply

    Paris and butter – you don’t need to say any more! Just had a filet last night too – wish I could have tried your butter – so many wonderful flavors. I would go easy on the curry powder too!

    • chef mimi January 15, 2019 at 8:47 AM - Reply

      I know! What a combination! Fortunately I made 1/2 a recipe. I’ll use less curry powder next time.

  2. Jodi January 15, 2019 at 8:24 AM - Reply

    Oh Wow! Sounds amazing!!

    • chef mimi January 15, 2019 at 8:46 AM - Reply

      It’s pretty darn good stuff!

  3. Laura January 15, 2019 at 9:01 AM - Reply

    Wow, Mimi! I don’t think I have seen a recipe with this combination of ingredients – curry /anchovy/capers/Worcestershire – what a great combination, and with all the herbs this sounds like a perfect condiment to keep in the fridge for a multitude of dishes! Yum, thanks!

    • chef mimi January 15, 2019 at 12:36 PM - Reply

      I’m a condiment freak. In fact, my food tends to revolve around condiments, so I was so excited when I first read about this!

  4. Ron January 15, 2019 at 10:16 AM - Reply

    Café de Paris Butter, I’m totally interested in this one as we have Café de Paris sauce a couple of times a month. The sauce is one of those Knorr things, but’s great with rice and a market rotisserie chicken. A great reason for making some tenderloin steaks.

    • chef mimi January 15, 2019 at 2:11 PM - Reply

      I had some on chicken and it was great. I can imagine it on shrimp. But on steaks it was definitely fabulous! I read about the sauce when I attempted to google the butter.

  5. Conor Bofin January 15, 2019 at 10:29 AM - Reply

    Café de Paris is a classic. It is less popular now than it used to be. So often, one would be served with a poorly made acidic CdeP butter along with a tough steak. We thought we were kings…

    • chef mimi January 15, 2019 at 2:12 PM - Reply

      I bet! Well, I had never ever heard of it, and now I’m so happy I did!

  6. Gaz January 15, 2019 at 12:30 PM - Reply

    Wow, that butter sounds amazing.

    • chef mimi January 15, 2019 at 2:13 PM - Reply

      It truly is! You need to make some. I only made 1/2 a recipe.

      • Gaz January 15, 2019 at 2:22 PM

        Mmm….I love butter so much 😃

  7. Tasty Eats Ronit Penso January 15, 2019 at 12:48 PM - Reply

    Though by now not as trendy, I love compound butter, for all kinds of uses. This one sounds like an interesting version of this classic. Great color too! :)

    • chef mimi January 15, 2019 at 2:14 PM - Reply

      I checked out a lot of other recipes and they were all very similar. Some had more herbs. One had ketchup!

  8. Kelly | Foodtasia January 15, 2019 at 1:33 PM - Reply

    Café de Paris is one of my kid’s favorite restaurants. We visited the one in Geneva and eat there frequently in Dubai. Their menu consists of steak with their secret formula butter sauce, french fries, and salad. Plus drinks and desserts. I’ve been trying to figure out the secret butter recipe for years!

    • chef mimi January 15, 2019 at 2:15 PM - Reply

      That’s the original restaurant, in Geneva. According to the blog author, this is the real thing! When I googled it, there were slight variations in the recipes, like some had more herbs, but mostly the same array of ingredients. Just be cautious with your curry powder.

  9. Italian Goodness January 15, 2019 at 3:02 PM - Reply

    Hello Mimi! This recipe is really interesting,and the pictures are stunning (made my mouth watering)… but the name of the blog… that… really hilarious 😂

    • chef mimi January 15, 2019 at 4:39 PM - Reply

      I know. And it’s a great blog!

  10. Loretta January 15, 2019 at 4:25 PM - Reply

    What a hoot Guy must be! I’ll have to check out the blog; Aussies have a great sense of humor, sort of similar to Brits. Anchovies and curry powder, say no more!! LOL

    • chef mimi January 15, 2019 at 4:40 PM - Reply

      I watch a lot of Australian and British tv shows that are all funny! So I think you’re right!

  11. Tandy | Lavender and Lime January 15, 2019 at 9:56 PM - Reply

    Thanks for the reminder to make this. I often make batches of flavoured butter and keep it in the fridge to use as I feel like it.

    • chef mimi January 16, 2019 at 8:28 AM - Reply

      You’re so welcome. This one works so well, even with all of the various ingredients!

  12. Jeff the Chef January 15, 2019 at 10:28 PM - Reply

    Thanks for pointing out that blog, Mimi. It looks like a great one. Also thanks for this butter recipe! I got a sous vide for Christmas, so I’m seeing lots of steaks in my future.

    • chef mimi January 16, 2019 at 8:27 AM - Reply

      Oh I’m so happy for you! You’ll wonder how you survived without one!!!

  13. Susan@savoringtimeinthekitchen January 16, 2019 at 7:55 AM - Reply

    This looks like something I need to try soon! Great find!

    • chef mimi January 16, 2019 at 8:26 AM - Reply

      I was so excited when I saw it. I knew it would be fabulous!

  14. thatskinnychickcanbake January 16, 2019 at 8:15 AM - Reply

    What a terrific steak topper! Takes a grilled steak to the next level!!

    • chef mimi January 16, 2019 at 8:27 AM - Reply

      Definitely! I sautéed some mushrooms and added some of the butter on another night and that was wonderful as well. It’s become quite versatile!

  15. kitchenriffs January 16, 2019 at 10:12 AM - Reply

    I love compound butters like this! So nice for finishing dishes. Fun recipe and post — thanks.

    • chef mimi January 16, 2019 at 10:14 AM - Reply

      You are so welcome. I didn’t even think of it as a compound butter until people started calling it that. It just has so many ingredients, but it could definitely be rolled into a log shape and sliced…

  16. sippitysup January 16, 2019 at 5:31 PM - Reply

    I will try this on my next steak. GREG

    • chef mimi January 16, 2019 at 6:41 PM - Reply

      Okay! You’ll love it!

  17. Vicki Bensinger January 16, 2019 at 8:18 PM - Reply

    Honestly you had me at curry! This butter sounds divine and I bet it tastes even better paired with that steak.

    • chef mimi January 16, 2019 at 9:26 PM - Reply

      I love curried anything and everything, but this is truly spectacular! Hope you have a chance to try it!

  18. David @ Spiced January 17, 2019 at 6:46 AM - Reply

    Interesting! I’ve never heard of care de paris butter, but I clearly need this on my list as I absolutely love a good steak. (Speaking of steak, your photos here look amazing! I can almost taste that steak just from looking at it.) I would never have thought to put this combination of flavors together in a butter, but I trust you…I’ll have to try this one out!

    • chef mimi January 17, 2019 at 7:07 AM - Reply

      Yeah, this is pretty darn amazing. It’s so unique. And thank you for your compliment! You’re a really good photographer!

  19. the Painted Apron January 17, 2019 at 11:22 AM - Reply

    Nothing is better than a grilled steak finished with a tasty butter! He sounds like quite a character!

    • chef mimi January 17, 2019 at 2:58 PM - Reply

      He definitely is. He’s just anonymous!

  20. cookingontheweekends January 17, 2019 at 11:48 AM - Reply

    I love making compound butters and have never seen one quite like this. Capers are one of my favorite ingredients and I love everything else in the recipe. And thanks for the blog referral – I already hopped over and it looks great. I’m going to have to keep checking back here to see if “Guy” has another name. ;-)

    • chef mimi January 17, 2019 at 2:58 PM - Reply

      Please find out his name!!!

  21. Sheryl January 17, 2019 at 6:05 PM - Reply

    The butter looks incredible.

    • chef mimi January 17, 2019 at 6:15 PM - Reply

      Doesn’t it?!!!

  22. David January 18, 2019 at 7:45 AM - Reply

    Wow, what a combination! I can’t wait to try this, and I hope you find out who this “guy” is,

    • chef mimi January 18, 2019 at 2:56 PM - Reply

      Me, too. I’m just curious.

  23. chezlerevefrancais January 18, 2019 at 8:11 AM - Reply

    My husband loves a steak and curry so this would be perfect!

    • chef mimi January 18, 2019 at 2:56 PM - Reply

      I know he’d love it then! How do you like living back in England?

      • chezlerevefrancais January 19, 2019 at 6:18 AM

        Not really sure! I have to go back to work full time on Monday but I get to see my elder son more. I don’t miss the shops closing at lunchtime!

  24. Cathy January 18, 2019 at 10:24 PM - Reply

    Curried butter on steak… what is not to love – especially with such a great name as Cafe de Paris Butter! I can’t wait to try this.

    • chef mimi January 21, 2019 at 7:00 AM - Reply

      I hope you do! It’s pretty wonderful!

  25. Healthy World Cuisine January 19, 2019 at 12:58 PM - Reply

    So decadent Mimi! I bet this would be lovely with so many recipes. Really a fun recipe, thank you.

    • chef mimi January 20, 2019 at 8:29 AM - Reply

      My husband even ate some. He told me not to tell him what was in it!

  26. Karen (Back Road Journal) January 19, 2019 at 1:55 PM - Reply

    What a combination of flavors…I never would have thought of them for steak. Thanks Mimi for passing on the recipe.

    • chef mimi January 20, 2019 at 8:28 AM - Reply

      You’re welcome. It’s fabulous!

  27. popsiclesociety January 19, 2019 at 8:35 PM - Reply

    Wow looks mouthwatering 😋😋 What a lovely plate!

    • chef mimi January 20, 2019 at 8:28 AM - Reply

      Thanks! It’s really good.

  28. eliotthecat January 20, 2019 at 6:47 AM - Reply

    Nice. I love your review (introduction) to “Guy’s” blog. Hope he responds with more personal info. (Loved the name of “his” blog, too.)

    • chef mimi January 20, 2019 at 8:28 AM - Reply

      Me, too. Nothing heat.

  29. Fran @ G'day Souffle' January 20, 2019 at 9:48 AM - Reply

    Where did you get those steaks? They look amazing- and topped with that delicious butter- I’ll have two servings, please! I had a quick look at the blog ‘Food is the best shit ever’- the blogger signs his name as ‘Grazza McFilthy-Mouth’- ha ha!

    • chef mimi January 20, 2019 at 3:57 PM - Reply

      I typically cut my own from flown-in tenderloins, but sometimes I order the tips from Lobel’s in NYC. OH! I hadn’t seen that. Funny.

  30. jenniferguerrero1 January 20, 2019 at 4:57 PM - Reply

    That is a fabulous blog name! I can’t wait to try this butter. The anchovies make it sound extra fabulous!

    • chef mimi January 20, 2019 at 10:16 PM - Reply

      I know. Crazy dude. You don’t even really taste the anchovies or capers, interestingly…

  31. Emma January 20, 2019 at 6:48 PM - Reply

    That is some serious butter! What a wonderful combination of flavours.

    • chef mimi January 21, 2019 at 6:59 AM - Reply

      And it all works together great!

  32. Kathryn February 2, 2019 at 4:48 PM - Reply

    We Aussies are a tad irreverent….thank you for your understanding 😊 I love this condiment and make it often but I’ve never seen it with curry powder added. There are some particularly good recipes, Damien Pignolet and Justin North, also Aussies, come to mind.This also compound butter freezes well…just ready for your next juicy steak!

    • chef mimi February 3, 2019 at 10:30 AM - Reply

      Oh, irreverence is my middle name! No problem there. The curried butter is extraordinary. Hope you get a chance to try it.

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