Made by Jean-Yves Bordier, the famous fromager turned Maître de Beurre, this butter is one of the most heavenly I have ever tasted. One of the reasons beurre Bordier is so delicious is because it is a beurre de barratte.
Beurre de barratte refers to a traditional butter-making process used in French dairies. It is cultured, churned than handled by two small wooden paddles. Today, the term is more loosely used referring to cultured butter that is made in an electric churn, rather than the more common centrifugal continuous churn.
Bordier makes the classic doux (sweet cream), demi-sel (lightly salted) and salé (salted), but his flavored butters have also become very popular.
To my surprise, my favorite was the beurre au yuzu. It was incredibly light and fresh with a nice balance of citrus flavor. The smokiness of the beurre au sel fumé was a little too overpowering for my taste. The beurre au piment d’esplette was very good. However, neither compared to the delight of the yuzu butter.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.