Le Beurre Bordier
Jean-Yves Bordier's butters
Mr Bordier comes from a family of cheesemongers, sailor Jean-Yves Bordier dropped anchor in the Breton port city of St. Malo in the early 1980s. There, he perfected the art of kneading butter, using time-honored gestures popular with 19th century butter artisans. In 1985, Bordier became a butter artisan in his own right and acquired the venerable La Maison du Buerre Creamery.
Bordier’s preservative-free butter takes a total of 72 hours to be made, that's 12 times longer than many commercial butters. Most of it is spent allowing it to mature/culture to deepen in flavour and complexity, while churning it takes 50 minutes. Renowned worldwide for their silken consistencies, nuanced aromatics, and the light dusting of salt which gives each flavor its signature balance, Le Beurre Bordier Butters have become a must-have of celebrated chefs – and those in the know!
burro demisel
Provenienza |
Francia
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Ingredienti |
Burro (latte: Francia) dolce 97,2%,
sale 2,8 % |
allergeni |
Latte |
Stato fisico/shelflife |
Fresco, minimo 7 giorni |
Conservazione |
Frigorifero a +2 °C / + 6 °C |
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Product Label |
The indications on the products may vary due to changes made by the manufacturers that could temporarily cause variations between the information on the site and those reported on the products that are delivered. We therefore invite you to check the information on the label or packaging of the product before consuming or using it. For more information on the technical characteristics of the product, please contact our customer care |
Accuracy of the indicated weight
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The indicated weight may undergo a slight deviation due to the cut or type of product and the natural weight loss during transport |
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These animals must be alive at the time of purchase |
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Frequently bought together
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