No, this blog post is not about bacon, but butter. Only an hour after a family member brought home from the Brittany coast four different flavored butters, I heard a French gastronome on a radio program fervently declare that butter was the soul of French cooking.
These artisanal specialty butters churned with tangy ingredients come from the renowned butter maker, Jean-Yves Bordier, established in Saint-Malo and Rennes. Bordier also offers exclusive made to order butters for les grand chefs according to their own criteria for saltiness, form and use.
From top, left to right: classic sweet, smoked salt, seaweed and chili pepper butters. Below a peek inside La Fromagé, Bordier's shop in Saint-Malo.
Expression
Avoir le beurre et l'argent du beurre: to have one's own cake and to eat it, too; literally to have butter and the money from selling it
Vocabulary
une baratte: a churn
sur-mesure: made to order
l'esprit de beurre: butter spirit
©2012 P.B. Lecron
