Crunchy (or country bread) breadsticks
Bordier Butters: salted, seaweed, lemon-olive oil, Espelette chilli, buckwheat
Ask your baker for crunchy breadsticks or toast some country bread and cut into thin slices.
Place the Bordier Butters – salted, seaweed, lemon-olive oil, Espelette chilli, buckwheat – around a slate serving dish, each with its own rounded-tip butter knife.
Uncork a bottle of Ordovicien, a white Anjou Brissac from the Christophe Daviau cellars, which will surprise you by its golden color, its floral aromas, and its frank, voluptuous taste.
Butter your breadsticks, friends, with the Bordier butters and enjoy Mr. Daviau’s luscious wine! Bread and butter together is universal and tasty, easy, and affordable to so many!