Café de Paris butter is normally served with steaks and shellfish, but it’s particularly special on these braised wintery greens.

Drizzle each scallop with olive oil then place a 20g disc of Café de Paris butter on top. Transfer the shells to an oven tray and place under the grill or in the oven.

Cafe de Paris butter originated in the 1940s at the Cafe de Paris in Switzerland. Today there are many variations of this recipe but the core ingredients remain the curious combination of mixed ...

Minute steak, café de Paris butter and peas à la Française Guillaume Brahimi shares his method for getting the best out of the season’s new peas with this French classic. Served with ...