For 4 people

For the brioche French toast

  • 50g Bordier Raspeberry Butter
  • 200ml milk
  • 40g sugar
  • 2 whole eggs

For the cooking and the dressing

  • 20g Bordier Raspberry Butter
  • 10g Bordier Semi-Salted Butter
  • 10g brown sugar
  • 100g fresh raspberries
  • 10g roasted pistachios
  • A frew fresh violets flowers (optional)

Pour le dressage

  • 250g de framboises fraîches
  • Quelques pousses d’oseille veinée (optionnel)


  1. Melt the 50g of Bordier Raspberry Butter then mix the melted butter with the milk, sugar and eggs.
  2. Dip the slices of brioche in the mixture for a few seconds on each side.
  3. Brown the Bordier Half-Salt Butter in a frying pan and fry the slices of brioche. At the end of cooking, sprinkle a little brown sugar to obtain a nice color on each side.
  4. Arrange two slices of brioche on each plate and place a small dab of Raspberry Butter on each slice.
  5. Garnish with fresh raspberries and toasted pistachios.
  6. Sprinkle on a few fresh violets!

Recipes imagined and created by @juliette_meyer_