Can you buy Bordier butter in the US?

Le Beurre Bordier Butter is made with milk from free-ranging cows that graze on nutrient-rich grass in small farms in Brittany and takes 12 times longer to make then regular butter. Bordier’s butter have become a must-have of celebrated French chefs and is now available to ship in the USA.

How much does Bordier butter cost?

It took a few weeks of stalking the shelves for the Bordier a la Framboise to appear, but lo, it did, and we snagged it. At $18, it is by far the most expensive butter I’ve ever purchased—it’s about twice the price of regular Bordier. It’s the price of a pretty decent bottle of wine.

Is Bordier butter The best?

Bordier Butter, made in the Brittany region of France, is very possibly the best butter in the world. Unfortunately it’s made in small batches and sold almost excusively in France.

Why is Bordier butter so good?

Bordier is the lone butter master to still use the old method of kneading the butter according to the 19th century traditions. He uses a wooden device called the malaxeur, which grinds the churned butterfat particles at super slow speed, resulting in a terrifically smooth product.

Can you buy butter online?

From salted to unsalted, you’ll find that a great butter makes a world of difference. Buy butter online today from Gourmet Food World!

Where can I buy le beurre Bordier butter in Paris?

Bordier butter is available at various fromageries around Paris, and they generally keep it in stock at Le Bon Marché and da rosa. (This butter is also exceptional as well.)

How is Bordier butter made?

Bordier has a special wooden machine (only one!) called a Malaxeur that the butter is kneaded through, at a slow speed, for a specific amount of time—kneading time depends on the season, but it can be as long as 30 minutes. They say it helps develop flavor and create a silky texture.

Why does French butter taste better?

Culturing is a process most commonly used in France, which means that the cream from the milk is left to ferment before it is churned. By introducing bacteria to the cream, the sugars are converted to lactic acid, giving it a sourer and ‘buttery’ taste. This culturing is what makes French butter so irresistible.

Why does Gordon Ramsey use so much butter?

Butter is a mandatory ingredient for those who actually know how to cook. Ramsey was trained in classical French style, like Julia Child, who is famous for saying; “With enough butter, anything is good.”