Cafe de Paris Butter by Victor Churchill - 200g
A complex butter-based sauce which when sliced and served on top of hot protein melts into a savoury sauce. Popularised in the 1940s by Cafe de Paris Restaurant in Geneva, the ingredients and preparation method are a trade secret.
Victor Churchill’s house made version uses Pepe Saya butter blended with eschalots, capers, thyme, anchovy, bay leaves, white wine, chervil, chives, parsley and garlic. Keep some stashed in your freezer for your next steak dinner!
Serve a top your rested steak alongside fries and a crisp green salad. Alternatively, serve with seasonal fresh steamed vegetables.