Born in 2016 from a meeting with the Johnnies and Jennies of Roscoff. This butter unites two Breton staples: cream and the pink AOP Roscoff onion. Salty and sweet notes, smooth cream, and flaky onion texture. Excellent on flank steak, potato fricassee, with an oyster, on toast or on a pancake, or in a savory crumble. Maison Bordier butter is commonly known as the best butter in the world, making it a must-have for chefs. The milk that Maison Bordier uses comes exclusively from human-scale farms producing preservative free milk within 60 miles of the processing workshop, between Brittany, Normandy and Pays de la Loire. It takes 12 times longer to make than regular butter. Jean-Yves Bordier is the only craftsman who continues to employ the age-old technique of working churned butter in a wooden barrel and hand-blending it with delicate sea salt. In this process of kneading and salting, known endearingly as "crying," the butter releases water, which intensifies its taste, deepens its complexity, and results in a creamy texture. The base unsalted butter used to craft all of Bordier's salted and flavored varieties has a fat content of 82% and a sugar content of 0.6% (naturally occurring lactose).
