Beurre de Paris one of our favourite additions

When we were looking for ideas for our menu, we like most people these days took to Google. Typing the best steakhouses led us to the Café de Paris in Geneva, created by Freddy Dumont in 1941 this herb/spice butter was an instant success. So we just had to experiment.

Beurre de Paris recipe

We freeze our butter, then send it to table to melt onto the steak as it cooks. Delicious. Trouble is when guests ask for the recipe its too long to remember. So just for you this link will give you the recipe we follow. Enjoy x

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