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Maison Jean-Yves Bordier is the last to work artisanally (by hand) its churned butter in a mixer and to salt it the old-fashioned way, on the fly!
During kneading and salting the butter loses water, it is said to cry, which gives it taste qualities and a great complexity of aromas, but also a silky texture.
The butter is then shaped by hand, typed using pallets to form lumps, plates, or even “tailor-made” mini-butters for the great chefs who choose the salting rate, the recipe. , shape as...
During kneading and salting the butter loses water, it is said to cry, which gives it taste qualities and a great complexity of aromas, but also a silky texture.
The butter is then shaped by hand, typed using pallets to form lumps, plates, or even “tailor-made” mini-butters for the great chefs who choose the salting rate, the recipe. , shape as...



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- In town : Saint-Servan