hi everyone today i would like to cook
you something called
Cafe de Paris
okay i am a person situated in Istanbul
but i
live and breathe on cooking and i of
course try
other people's other world recipes and
with my knowledge i also want to share
with you
some of the secret recipes around the
world
and today i wanted to start with the
Cafe de Paris one of my favorites
since my childhood and this sauce
actually
is world famous actually it's not a
sauce it's a butter situated
on a steak and then it's evolved into
several different sauces and
et cetera et cetera but it's a secret
recipe Mr Boubier
discovered in 1930s in Geneve
and shared it with his daughter and his
husband and still they keep the secret
and the cafe still goes on but
if you look at Larousse Gastronomy if you
look at Escoffier Book or if you look at
Sauce Bibles any of the books you don't
get the recipe because it's secret
so from what i know from the things that
i've eaten
in Geneve, L'entrecote in Paris around
the world
i have made my own version and i've also
added some little Refika twists and
i'm gonna tell about those Refica twists
that might be weird for you guys
you can take those off if you like plus
also with the steak
it's served with french fries like i
have many french fry recipes in this
channel so i don't want to repeat myself
[Music]
and the whole meal is going to take 25
minutes to make
[Music]
if we move to the meat before i start
with the steaks
i want to prepare the sauce and a lot of
things are going to get in by the way
i'll start with spring onions and i have
three spring onions
these are from my garden so they're
really small
i take the white parts off if yours are
bigger
just use as much as you see in my hands
i'm gonna cut them like this when they
get in
then four small sprigs of parsley
they also get in and time check your
times
if yours are woody like this don't use
the
woody ones but use the ones which are
soft
and i put four sprigs of thyme these are
the green things that i put in
and then i also put one garlic it's a
huge garlic if you have small garlic two
garlics
for the sauce we definitely need vinegar
i have white wine vinegar
one two teaspoons and molasses
which is one teaspoon this includes
sweetness if you don't have
molasses in where you live you can use a
bit
worcestershire sauce rochester sauce you
can use that if you like
i'm also going to add a teaspoon of
lemon juice
then i also add 1/4th of the skin of the
lemon
but never use these white parts the
white parts gives bitterness
the yellow part gives the incredible
taste and the smell then i add one
two three teaspoons of mustard your
mustard shouldn't be sweet it shouldn't
be with
seeds it has to be like one strong not
flavored mustard
then i add a tablespoon of capari capari
is
typical in my hometown from other side
in Cyprus that where
is everywhere and this also gives
like an umami flavor to many of the
things that's why in Mc Donald's burgers
there's always one or two capari pickles
and also something weird which is
anchovy
one and a half of it is enough also
needed for the
sauce this works as enhancing of flavors
like umami builder
anchovies is very high on umami and you
won't get the
fish taste but instead you'll get the
flavor of the rest of the beauties that
we put in
much better then i'm also gonna add
curry curry would be strange in that
sauce where
people call Cafe de Paris but in the
original recipe as well
they say that you have it so also a
pinch of
red pepper and then i'm ready to process
it
[Applause]
okay i have this like yellowish greenish
mixture
it smells a bit weird but
it turned into something perfect yeah
hopefully
and here normally what they do is they
put butter and
half a kilo or at least 300 grams of
butter should get in and
like butter bigger than this but i don't
want to do that
i like the flavors a lot and i like to
be involved with the flavors more
instead of doing that i'm gonna add
something which is
less on fat which is single cream it's
around 18 percent cream and there's a
bit of milk so i'm gonna add
around 125 milliliters
of cream now i turn on the heat
i have this cast iron pan which reserves
the
heat so much that i can sear my meat
much better so the taste becomes
much better instead of making it on the
pan now i'm gonna let it get hot
meanwhile what i'm gonna do i have here
six
steaks i'm gonna have some salt
and a bit of pepper i didn't put salt to
the sauce
because the capers and the anchovy is
salted by itself
so we don't need it so i'm gonna just
like rub
everything it's very important for the
meat to have
its share of the salt this is fillet steak
i already had this
so i wanted to use it but you can use
l'entrecote, fillet
all those what i'm gonna do i'm just
gonna have one one
beat because like i don't want to ruin
the cells
and take the water out but i want like a
little damage so that
the meat can get sucked the flavor
that's why
now i'm gonna put my meat for searing
turn on the heat
highest
sorry i haven't calculated ah
depending on how much you want to cook
minimum cook one for one minute
each side
okay my meats are almost done i'm gonna
like put them on the side like this
with the heat of the pan they're gonna
continue cooking what i'm gonna do
is they have this like original plate
similar to this
and they have a ratio like if you're
gonna use this for your guests
prepare your meats to this stage and
then
take them to the side to a plate when
your guests
comes just reheat it on this take the
plate on your stove
but because this is a very good
conductor and
it's very thin it's going to be hot very
fast as you can see
now i have a Refika addition to this
i'm gonna have some dried lindens the
smell of this linden
becomes perfect you can hear it huh
it's weird but it works amazingly it
has this complementary flavor with the
flavors in the sauce
and what i'm gonna do after i'm sure
that
all of the parts are nicely done i'm
gonna add my meat
there's the water this is a very nice
water i'm gonna add it finely to the
sauce
to this i add the sauce
[Music]
then i am slowly mixing the sauce with
the water that was
from the meat this was a very juicy meat
now
my steaks are ready i'm gonna put some
french fries and here comes our
beautiful
meat our Cafe de Paris or Cafe de Refika
it's brought to the table with a Reşo
with a heater in the middle
and everyone takes one from it
takes from the sauce also for the french
fries french fries are there to dip
and then you eat it and you don't eat
anything else
i'm gonna demonstrate if it's okay eat
one
and continue and have your beer wine
get the sauce sorry guys i'm doing it
with my hand
you get the chips
you can see
when it's butter is even worse the sauce
gets cool
immediately so what you have to do is
put it on the heater always
in this case i'm going to put the lowest
heat
it's is his first time to eat it down
yes
if you're going to enjoy tell me
wow mustard curry greens
everything it's this is a very nice
celebration dish
and if you are vegetarian like Bahar
we can make the sauce and this could be
great so for a mushroom
for everything yeah
yes for now that's it guys hope you
enjoyed the video
if you enjoyed it and realize that i
have rubbed my french fries
hands to use new great shirt
sorry that's it take great care bye
you