By The French Pantry
A Breton one-pot surf and turf: pork tenderloin cooked gently in Bordier Seaweed Butter, then simmered with dry cider and new potatoes, finished with Brussels sprouts and wild mushrooms.
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By The French Pantry
A Breton take on spaghetti alle vongole: a kilo of cockles opened in Bordier Seaweed Butter, their liquor strained and tossed through spaghettini with parsley and lemon zest.
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By The French Pantry
A Breton restaurant plate: oysters poached in raw cider, set on a seaweed cider jelly with cider mousse, a buckwheat tuile and toast spread with Bordier seaweed butter.
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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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