Step 9 : Stamping

“Stamping”

Some chefs have a seal or the name of their restaurant stamped on their butter, either for service or to welcome their guests.  This is a throwback to two 19^th century traditions—one of farms manufacturing their own butters and which bore their seals to make them instantly recognizable, and the other a “welcome” slab of butter set out at the entrance of each farm and from which the passer-by would take a bit going past the farm.