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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Duck Breast with Roasted Figs and Chocolate Bordier Butter
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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French Gingerbread with Chocolate Cacao Nib Bordier Butter
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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Chocolate Cacao Nib Bordier Butter Madeleines
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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Pear Tonka Crumble with Chocolate Cacao Nib Bordier Butter
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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Roasted Bananas with Chocolate Cacao Nib Bordier Butter
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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Seared Scallops with Black Truffle Bordier Butter
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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Madagascar Vanilla Butter Brioche (Bordier's Recipe)
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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Edible Gold: What It Is and How to Use It
By The French Pantry
Edible gold is real, food-grade gold hammered into leaf, flakes, or powder. Learn how it is made, the three forms it comes in, how chefs use it, how to apply...
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How to Choose Your French Butter: A Buyer's Guide
By The French Pantry
A practical guide to choosing French butter: cultured vs sweet cream, salted vs demi-sel vs unsalted, AOP/PDO butters, and which to use for baking or finishing.
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La Brújula: A Guide to Spanish Conservas (Tinned Fish)
By The French Pantry
La Brújula is a premium Galician conservas brand, hand-packing sardines, mussels, squid, tuna and more since 1999. A guide to the tradition, the range, how to serve tinned fish, and...
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Paysan Breton: The Breton Butter Guide
By The French Pantry
What Paysan Breton is, where it comes from in Brittany, and why its salted butter with crunchy Guerande sea-salt crystals is a French kitchen staple, plus how to use it...
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Isigny Sainte-Mère: Normandy's AOP Butter & Crème Guide
By The French Pantry
A complete guide to Isigny Sainte-Mère, the Normandy dairy cooperative behind AOP Beurre d'Isigny and Crème d'Isigny: terroir, flavor, how to use it, and where to buy in the US.
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Sabarot: France's Heritage Brand for Lentils & Beans
By The French Pantry
A complete guide to Sabarot, the family-owned French brand founded in 1819 in the Haute-Loire, famous for AOP Green Lentils du Puy, Label Rouge Tarbais beans, and other heritage pulses...
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