Step 6 : Flavoring

“Flavoring”

During a dinner with friends, one a fishmonger in the rue de l’Orme and the other a seaweed producer in St. Suliac, Jean-Yves Bordier created the first flavored butter in his collection, seaweed butter, to accompany the day’s catch, a brill.

Since then, he has enjoyed creating new butters which magnify a recipe or even a simple buttered piece of cocktail bread.  His ideas come from his travels, his meetings with producers and chefs, and from inspiration in his own cooking!