There are a few kitchen secrets that can turn a good steak into a great one, and a flavored butter sitting on top of a hot cut of meat is one of the best. Café de Paris butter, invented in Geneva in the 1930s, is the original compound butter for steak—infused with herbs, spices, and anchovies for a deep savory finish. This guide covers what goes into it, how to make it at home, where to find it, and why its legend has lasted nearly a century.

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Origin decade: 1930s ·
Number of typical herbs and spices: 10-15 ·
Key savory ingredient: anchovies ·
Fat content: about 80% butterfat ·
Popular restaurant: Café de Paris, Geneva

Quick snapshot

1Confirmed facts
2What’s unclear
  • The exact original recipe is kept a trade secret by the restaurant (Chez Boubier – Histoire)
  • Whether the sauce or compound butter form came first remains undocumented (Daily Maverick)
  • Modern recipe variations diverge significantly on spice blends (Food52)
3Timeline signal
  • 1930 — Boubier family creates the butter at Restaurant du Coq d’Or, Geneva (Chez Boubier – Histoire)
  • 1930s-1940s — Gains popularity as a signature steak accompaniment in Geneva (Daily Maverick)
  • 2000s — Home cooks widely share and adapt the recipe online (RecipeTin Eats)
4What’s next

Five key facts, one pattern: the core ingredients are consistent across sources, but the exact proportions remain a matter of chef’s choice.

Attribute Value
Origin Café de Paris, Geneva, 1930s
Main component Butter
Typical herb count 10-15
Calories per tbsp ~100-120
Shelf life (refrigerated) 2-3 weeks

The implication: this is a calorie-dense finishing butter, best used sparingly—about one tablespoon per steak—to maximize flavor without overwhelming the palate.

What is Cafe de Paris butter made of?

At its simplest, Café de Paris butter starts with unsalted butter softened to room temperature. The rest is a savory orchestra of aromatics, spices, and umami boosters that turn plain butter into something you’ll remember.

Are there key ingredients?

  • Unsalted butter (about 80% butterfat) — the base that carries every other flavor (The Happy Foodie)
  • Fresh herbs — parsley, chives, tarragon, and sometimes chervil or marjoram (RecipeTin Eats)
  • Anchovy fillets or anchovy paste — the secret to deep umami (Food52)
  • Capers — add briny pops of acidity (Paris Dining Club)
  • Shallot or eschalot — provides a mild, sweet onion note (Daily Maverick)
  • Garlic — fresh minced or crushed (The Wine Lover’s Kitchen)
  • Dijon mustard — emulsifies and adds sharpness (RecipeTin Eats)
  • Worcestershire sauce — deepens the savory profile (Food52)
  • Lemon juice —