Spiced butter (Beure de café Paris)

Jan Nevejans


Today I want to share with you guys a recipe for beure de café paris. This is a real classic spiced butter, it’s real recipe (there is just one Café Paris) is still a secret but after a lot of tries after eating there, this one is pretty close to the real deal! The man who create this butter will tell you that the only way to eat it is on top of a nice grilled cut of beef. But it is also very well suited for fish (and vegetarian dishes!) and potoes for example!


Featured Pinch Tips Video

★★★★★ 3 votes
5 Min
5 Min


2 Tbsp
1 Tbsp
dijon mustard
1/2 Tbsp
1 Tbsp
1 Tbsp
1 Tbsp
madeira wine
1 Tbsp
worcestershire sauce
1 pinch
10 Tbsp
butter, unsalted


1Place all the ingredients, except the paprika and butter, chopped in a bowl and mix together well.
Season with the paprika, and some salt and
pepper. Let stand for 24 hours in a warm place
so the flavors can infuse.
2Using a wooden spoon, beat the infused
mixture into the softened butter. Roll the
butter in wax or parchment paper into a sausage
shape, secure the ends, and chill until required.
3To serve, place a slice of the butter on the
meat or fish. The butter will slowly melt
over the food and add a wonderful flavor.
4It can also be used to create a wonderful flavor for your barbecue.Just rub the meat or fish in this butter or just let it melt on it just before serving.
5So you would ask, why this is the recipe you should use? Well, it’s very close to the original one, and it’s also a real taste challenge! Unless trained cooks, your guests will not be able to recognize a lot of the ingredients used because they all work together to create a NEW TASTE instead of combining them. So you can use it when it’s made directly but i strongly recommend to only use it after its infusion! You can even add a second infusion when the butter was added, this will only make it taste better!!

About this Recipe