By The French Pantry
A square galette des rois filled with hazelnut cream made from Bordier Buckwheat Butter, with a crunchy buckwheat caramel piped through it. Serves six, bakes in 30 minutes.
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By The French Pantry
Maison Bordier's crepes: a classic Breton batter, apples browned in Madagascar vanilla butter, and salted butter caramel over the top. About 30 minutes of preparation.
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By The French Pantry
A Maison Bordier risotto for four: Parmesan rice, scallops seared in Bordier salted butter, and a final dab of butter melting on top. About 20 minutes of stirring.
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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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By The French Pantry
Maison Bordier's galette des rois, filled with almond cream made from Madagascar vanilla butter and a layer of caramelized pears. Serves six, 25 minutes in the oven.
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By The French Pantry
A Maison Bordier starter for four: flat oysters warmed in a hot oven, then finished with frozen shavings of Bordier Buckwheat Butter, lime zest and dill. Twelve minutes of cooking.
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By The French Pantry
Thick Breton shortbread triangles made with Bordier semi-salted butter, topped with a lemon cream enriched with Bordier Yuzu Butter and finished with crushed meringue.
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By The French Pantry
Home-cured salmon gravlax on thin baguette toasts, each one buttered with a different Bordier butter and matched to its own cider-vinegar pickle. A weekend project worth the planning.
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By The French Pantry
Two eggs, six minutes, and toasted baguette spread with Bordier Madagascar Vanilla Butter. The simplest French breakfast, and the best argument for a flavoured butter.
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By The French Pantry
The Savoyard classic: sliced potatoes, smoked bacon, onions and cream under a whole farmhouse Reblochon, split crosswise and baked rind up until golden.
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By The French Pantry
The real Savoyard fondue: equal parts Beaufort, Abondance and Emmental de Savoie, melted into dry Savoie white wine. Ratios, technique, and how to keep it from splitting.
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By The French Pantry
A whole Vacherin du Haut-Doubs baked in its spruce box with garlic and white wine. Ten minutes of work, 25 minutes in the oven, and a molten cheese dip for...
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By The French Pantry
Toasted farmhouse bread shaved with Bordier Madagascar Vanilla Butter and scattered with cocoa nibs caramelized in a dry skillet. Four ingredients, serves four.
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