Cafe de Paris Butter 200g by Victor Churchill

Cafe de Paris is a complex butter based sauce which is sliced and served on top of hot protein to allow it to melt.

The sauce was first popularised in the 1940s by the Cafe de Paris Restaurant in Geneva then owned by Arthur-François Dumont, Entrecôte Café de Paris (sirloin steak served with Cafe de Paris butter), remains the Restaurant's specialty dish. The Café de Paris Restaurant consider the sauce's ingredients and method of preparation to be a trade secret.

Victor Churchill pays homage to this classic compound butter, using Pepe Saya butter which is then blended with eschallots, capers, thyme, anchovy, bay leaves, white wine, chervil, chives, parsley & garlic.

Serve a top your rested steak alongside fries and a crisp green salad. Alternatively, serve with seasonal fresh steamed vegetables.