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
I've never liked butter...until last year when i visited Paris. Oh my goodness, i was eating French butter like it was cheese! The flavour is like nothing i've ever had before. Since i've come home, i've been buying imported French butter...my cholesterol went up after I came home from the trip (not surprisingly give the amount of butter i ate while in Paris) so of course i've only been eating it as a treat. French butter is beyond delicious.
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