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.
Blog
-
Pamplie: The Charentes-Poitou AOP Butter Guide
By The French Pantry
Pamplie is a small cooperative dairy in western France making Charentes-Poitou AOP butter since 1905. Here is what makes it special and how to use it.
Read more -
Sauteed Beets With Bordier Raspberry Butter and Burrata
By The French Pantry
Diced beets sauteed and finished with Bordier Raspberry butter, served with torn burrata, toasted buckwheat and fresh raspberries. An easy starter for four, with US measures.
Read more -
Bordier Raspberry Butter Brioche French Toast
By The French Pantry
Brioche perdue soaked in a custard enriched with Bordier Raspberry butter, fried in salted butter, finished with fresh raspberries and pistachios. Easy, serves four.
Read more -
Bordier Raspberry Butter Tartlets With Lemon Cream
By The French Pantry
Shortcrust tartlets and a lemon cream, both made with Bordier Raspberry butter, finished with fresh raspberries. Serves four, with US measures and full pastry technique.
Read more -
Cod en Papillote With Bordier Vanilla Butter
By The French Pantry
Cod baked in a paper parcel with Bordier Madagascar Vanilla butter, zucchini spaghetti, radishes and fresh thyme. Fifteen minutes in the oven, serves four, with US measures.
Read more -
Bordier Vanilla Butter Hollandaise With White Asparagus
By The French Pantry
White asparagus under a poached egg and a hollandaise made with Bordier Madagascar Vanilla butter. An easy spring plate for four, with US measures and full technique notes.
Read more -
Bordier Vanilla Butter White Chocolate Ganache With Rhubarb
By The French Pantry
A four-ingredient white chocolate ganache made with Bordier Madagascar Vanilla butter, spooned over rhubarb compote and roasted almonds. Fifteen minutes of work, then two hours in the fridge.
Read more -
Strawberries With Bordier Vanilla Butter Crumble
By The French Pantry
Sliced strawberries with a loose almond crumble made on Bordier Madagascar vanilla butter, a strawberry and chilli coulis, and a spoonful of fresh cheese. Serves four.
Read more -
Cider-Poached Oysters With Bordier Seaweed Butter
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.
Read more -
Stuffed Purple Artichokes With Bordier Raspberry Butter
By The French Pantry
A bistro classic rebuilt: braised purple artichokes filled with diced pig's trotter and dressed in a warm ravigote of Bordier raspberry butter, capers and tarragon.
Read more -
Rum-Flambéed Chicken With Bordier Vanilla Butter
By The French Pantry
Chicken thighs browned in Bordier Madagascar vanilla butter, flambeed with aged rum and finished with cream or coconut milk. A one-pan dinner for four in about forty minutes.
Read more -
Bordier Raspberry Butter Financiers
By The French Pantry
Maison Bordier's five-ingredient little cakes: hazelnut flour, egg whites and Bordier raspberry butter browned to the hazelnut stage. Ten minutes of work, ten in the oven.
Read more -
Osetra, Kaluga, Siberian: A Caviar Buying Guide
By The French Pantry
How to choose between Osetra, Kaluga, and Siberian caviar, how much to buy per person, and how to serve it properly at home.
Read more
