By The French Pantry
Caramel taken to 340F with Bordier demi-sel butter and churned into ice cream, layered with thin baked tuiles made from melted Bordier unsalted butter. Serves four.
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By The French Pantry
Toasted bread cut into fingers, spread with Bordier Espelette Pepper Butter mixed with sorrel, and topped with strips of mountain ham. A four-ingredient aperitif for four.
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By The French Pantry
A French cheesecake built on a crust of toasted gingerbread bound with Bordier semi-salted butter, then baked low and slow at 90C. Easy, serves eight.
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By The French Pantry
Beef tournedos seared in Bordier Chocolate and Cacao Nib Butter with a cognac, veal stock and cocoa pan sauce, served over vanilla-butter celery root puree. Serves four.
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By The French Pantry
Boudin blanc sliced over spiced butternut puree and baked in small casseroles, with Bordier Chocolate and Cacao Nib Butter melting into the top. Easy, serves four, 20 minutes in the...
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By The French Pantry
Duck breast seared to pink, figs roasted in Bordier chocolate and cacao nib butter, and a syrupy balsamic pan sauce mounted with the rest of the block. Serves four.
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By The French Pantry
Pain d'epices made with honey, buckwheat flour, cinnamon and mandarin peel, enriched with Bordier chocolate and cacao nib butter. Serves four, 30 minutes in the oven.
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By The French Pantry
Twenty-eight mini madeleines made with Bordier chocolate and cacao nib butter. Fifteen minutes of mixing, a rest in the fridge, then five minutes in a hot oven.
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By The French Pantry
Williams pears scented with tonka bean under a sandy almond topping made with Bordier chocolate and cacao nib butter. Serves four, with 20 minutes in the oven.
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By The French Pantry
Ripe bananas caramelized in Bordier chocolate and cacao nib butter with four-spice, star anise and brown sugar, then flamed with dark rum and served warm with ice cream.
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By The French Pantry
Sweet seared scallops over a cauliflower and potato mousseline, with a sauce built from the scallop beards and finished with Bordier Perigord black truffle butter. Serves four.
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By The French Pantry
Maison Bordier's brioche recipe, translated and adapted for American kitchens, built around Bordier's Churned Madagascar Vanilla Butter. Metric and US measurements, step-by-step method, and baker's tips.
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By The French Pantry
A complete guide to Le Beurre Bordier — the hand-kneaded cultured French butter from Brittany that Michelin-starred chefs swear by. What it is, how it's made, how it compares to...
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