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.
Blog
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Perelló Gordal Olives: The Spanish Snacking Classic
By The French Pantry
A complete guide to Perelló, the beloved Spanish olive brand behind plump, crisp Gordal olives in a spicy guindilla brine: the family story, what makes a Gordal special, how to...
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Pasta Mancini: Italy's Farm-Grown Bronze-Drawn Pasta Guide
By The French Pantry
A complete guide to Pastificio Mancini, the estate pasta maker in Le Marche, Italy who grows his own durum wheat. Learn the story, the bronze-drawing and slow-drying process, the shapes...
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Alain Milliat Juices: The Wine List of Fruit Juice
By The French Pantry
A guide to Alain Milliat single-variety French fruit juices and nectars: the fruit-grower story, what makes them special, the full range, serving and pairing tips, and where to buy in...
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Alain Milliat Jams: France's Finest Confitures, Explained
By The French Pantry
A complete guide to Alain Milliat extra jams: the fruit-grower heritage, the 60%+ fruit content and gentle low-temperature cooking, the named fruit varieties, the flavors we carry, how to serve...
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Terre Exotique: A Guide to Rare Peppers, Salts & Spices
By The French Pantry
Meet Terre Exotique, the Loire Valley house that travels the world for rare peppers, finishing salts, and spice blends. Learn its signature items, how to use them, and where to...
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La Vecchia Dispensa: A Guide to Modena Balsamic
By The French Pantry
Meet La Vecchia Dispensa, the four-generation family acetaia in Castelvetro di Modena. Learn the difference between IGP and DOP balsamic, how it is barrel-aged, and how to use it.
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Plantin Truffles: France's Truffle House Since 1930
By The French Pantry
Plantin has been Provence's specialist in truffles, truffle products, mushrooms, and fine caviar since 1930. Here is the story, the expertise, how to use truffle salt, oil, and carpaccio, and...
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Bordier Butter: What It Is, Why Chefs Love It, and How to Use It
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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