Breton Shortbread with Yuzu Butter Lemon Cream
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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Salmon Gravlax Toasts with Three Bordier Butters
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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Soft-Boiled Eggs with Vanilla Butter Soldiers
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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Tartiflette: Potatoes, Bacon and Whole Reblochon
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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Savoyard Fondue: The Classic Three-Cheese Recipe
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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Baked Vacherin Mont d'Or with Garlic and White Wine
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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Bordier Vanilla Butter Toasts With Caramelized Cocoa Nibs
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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Bordier Salted Butter Caramel Ice Cream and Crisp Tuiles
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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Mountain Ham Toasts With Bordier Espelette Pepper Butter
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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Gingerbread Cheesecake With a Bordier Butter Crust
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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How to Build a French Cheese Board
By The French Pantry
The five-cheese rule, how much to buy per person, and what to serve alongside: a practical guide to building a proper French cheese board at home.
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Tournedos With Bordier Chocolate Butter and Cocoa Sauce
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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Spiced Boudin Blanc Cocotte With Bordier Chocolate Butter
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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