17-02-16 beurre bordier-049 detouréThought up by a Breton chef, 2016

A tasty link between two staple ingredients in the history of Breton cookery!  The butter brings out the bewitching taste of roasted buckwheat, the salt enhances its earthy qualities, and the crunchiness of the grains surprises the palate.  Like buckwheat crepes, its powerful, almost religious taste goes with all sorts of flavors, and can be used both with savory dishes (poultry, flat oysters, grilled lobster), as well as pastries (shortbread dough, crumble, chocolate lava cake, and so on).