Beurre Bordier
Jean-Yves Bordier is the undisputed master of French buttermaking. Beurre Bordier graces the tables of Joel Robuchon, Alain Passard and Alain Ducasse to name but a few.
Bordier uses only the most painstakingly traditional methods at his tiny dairy in Saint Malo. His milk comes exclusively from Breton cows, reared organically in the same area.
First, the cream is separated from the milk and matured for 36 hours. Then come two separate churnings, of about an hour each.
Lastly, the butter is kneaded, exceptionally slowly, and the salt or, in some cases, seaweed, is carefully folded in.
The finished butter is good enough to eat with spoon, but makes a wonderful accompaniment to just about anything.