Breton Buckwheat Crepe Bites With Goat Cheese and Beets
By The French Pantry
Maison Bordier's buckwheat galettes, cut into small disks and layered with a herbed goat cheese filling and a beet puree. A patient, precise canapé for four.
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Savory Cannelés With Chorizo, Emmental, and Espelette Butter
By The French Pantry
Bordeaux's cannelé, turned savory: chorizo, Emmental, and Bordier Espelette pepper butter baked into small fluted molds. Six servings, 22 minutes in the oven.
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Gougères With Bordier Wild Garlic and Kampot Pepper Butter
By The French Pantry
Choux puffs made with Bordier Wild Garlic and Kampot Pepper Butter, baked with poppy seeds and filled with whipped cream seasoned with Espelette chilli and wild garlic. An aperitif for...
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Stuffed Purple Artichokes With Bordier Raspberry Butter
By The French Pantry
A bistro classic rebuilt: braised purple artichokes filled with diced pig's trotter and dressed in a warm ravigote of Bordier raspberry butter, capers and tarragon.
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Potato Waffles With Smoked Salmon and Bordier Butter
By The French Pantry
Grated potato waffles with Gruyere, topped with a dab of Bordier butter that melts on contact and thin slices of smoked salmon. A Maison Bordier canape for eight.
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