Stuffed Mushrooms with Bordier Espelette Pepper Butter
By The French Pantry
Large button mushrooms stuffed with their own stems, Bayonne ham and parsley, topped with Bordier Espelette pepper butter and baked with a quail egg in the cap.
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Black Truffle Croque-Monsieur on Country Bread
By The French Pantry
A croque-monsieur built on a bechamel made entirely with Bordier black truffle butter, with country bread, herbed ham and AOP Salers cheese. Five minutes in the oven.
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Herb-Crusted Cod with Cockles and Bordier Smoked Salt Butter
By The French Pantry
Cod baked under a herb butter crust with cockles, baby spring vegetables and a shallot sauce built on the cockle juice. A Bordier smoked salt butter recipe for four.
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Smoked, Sweet or Hot? A Guide to Spanish Pimentón
By The French Pantry
Spanish pimentón comes in three styles: sweet, hot and oak-smoked. Here is how they differ from regular paprika, which one to use for paella, chorizo or patatas bravas, and how...
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Apple Petit Beurre with Bordier Vanilla Butter
By The French Pantry
A homemade petit beurre biscuit layered with apples sauteed in Bordier Madagascar vanilla butter, dulce de leche ice cream and salted butter caramel. Serves four.
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Artichoke Hearts and Langoustines with Bordier Yuzu Butter
By The French Pantry
A spring plate of Camus artichoke hearts, roasted langoustines and a fine vegetable brunoise, bound with an orange and Bordier yuzu butter emulsion. Serves four.
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Matcha Marble Travel Cake with Bordier Salted Butter
By The French Pantry
A French gateau de voyage marbled with green matcha and amarena cherries, built on whipped egg whites and Bordier semi-salted butter. Easy, one tin, 45 minutes in the oven.
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Breizhiflette With Bordier Espelette Pepper Butter
By The French Pantry
Brittany's answer to tartiflette: Charlotte potatoes, smoked bacon and shallots deglazed in Muscadet, cream, and a whole Curé Nantais melted over the top. Bound with Bordier Espelette pepper butter. Serves...
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Bordier Raspberry Butter Caramel With Vanilla Ice Cream French Toast
By The French Pantry
A dry caramel finished with Bordier raspberry butter and warm cream, spooned under brioche French toast and topped with vanilla ice cream, fresh raspberries and mint. Serves 4.
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Apple Tart With Bordier Buckwheat Butter
By The French Pantry
A Breton apple tart built on two Bordier butters: a salted butter crust, vanilla apple sauce, sliced apples, and dice of buckwheat butter scattered over the top before baking. Serves...
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Strawberry Tart With Bordier Lemon-Olive Oil Butter
By The French Pantry
Bordier's Breton strawberry tart: a thin flat crust made with lemon-olive oil butter, cold pastry cream piped in a spiral, and fresh strawberries laid from the edge inward. Serves 6.
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Apricot and Pistachio Tart With Bordier Lemon-Olive Oil Butter
By The French Pantry
A Breton-style flat crust made with Bordier lemon-olive oil butter, filled with pistachio pastry cream and topped with sugar-roasted apricots. An advanced bake worth the afternoon.
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Warm Préfou With Bordier Roscoff Onion Butter
By The French Pantry
Préfou is the Vendée's stuffed baguette: split, spread with Bordier Roscoff onion butter, layered with prosciutto, chilled, sliced and baked. Fifteen minutes of work for the best thing on a...
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