Bordier Butter: Michelin Golden Boy
The golden butter boy from St.Malo, sourcing milk from the agriculture land of Normandie and Bretagne.
Asides from the tug of war between Bretagne and Normandie for Mt St Michel, there is also a debate of who has the best milk- Is it the milk from Bretagne or the milk from Normandie? I’ve seen this straight out from my previous Normandie boyfriend in taking Normandie milk instead of Bretagne milk at the supermarket by proudly announcing: of course, Normandie has the best milk!
Fortunately, here at St.Malo they come peacefully hands in hand in bringing the best out of its dairy in producing the finest Brodier Butter.
Forming the hexagon's western edge, Bretagne is a region celebrated for its bountiful seafood, fertile lands, breathtaking scenery, and rich cultural heritage.
This is my second time at St Malo and my first time at Le Bistro Autour du Beurre, the bistro restaurant of Bordier Butter. I didn’t get to try Bistro Autour du Beurre on my first visit as it wasn’t open the days I was there.
It has become on my must-do list on my next visit to St.Malo.
I learned about Bordier Butter on the train from Montparnasse to St Malo during my search on what to do at St.Malo.
I came across an article introducing its fame across Michelin restaurant, a not to be missed place when in St Malo. A friend suggested me to visit St.Malo for a nature break by the water. I was yearning for the nature by the water as living in big city, Paris can drive a person crazy. The lack of nature made me realise how I grew up in a city surrounded by nature mountainous green.
According to the website, Bordier Butter selects dairy from human-scale dairy farms producing organic milk within 100 kilometers of the workshop in Bretagne, Normandie, and Pays de Loire. The butter is made from churned butter processed in Noyal sur Vilaine by the Olga Dairy.
What is “churned butter”?
According to wikipedia, “Churning is the process of shaking up cream or whole milk to make butter, usually using a device called butter churn. In Europe from the Middle Ages until the Industrial Revolution, a churn was usually as simple as a barrel with a plunger in it, moved by hand. These have mostly been replaced by mechanical churns.”
La Maison du Beurre of Maison Bordier is tucked inside one of the checker allys of St.Malo intramuro. Inside the shop is an open space where we can see the artisian kneading the butter, adding salt(or not) follow by a great 50 shades of butter spank in tapping and shaping the butter. The making of the butter consist of 4 steps: churning butter, kneading the butter, adding salt(or not), tapping and shaping the butter.
Refined by it’s golden yellow, butter colour changes significantly within the seasons and the diet of the herds that provide the milk. Butter tells story of the season, its texture, colour, and flavour is shaped by the rhythms of the nature. From the pale, crumbly depths of winter to the soft, silken embrace of spring, its spectrum of colors and aromas reflects the time of year.
Bordier butter is renowned for its exceptional quality, often enjoyed simply on its own or pair with bread. The butter's silky, luscious texture is undeniably addictive, leaving one craving more with each taste. It undeniably became a coveted ingredient in countless Michelin-starred restaurants.
Le Bistro Autour du Beurre is right next to La Maison du Beurre serving seasonal cuisine accompanied by Bordier Butter. Each table is offered a board of Brodier iconic butter, the one we had(we went there during the end of May), from the original soft butter to the authentic seaweed, yuzu, raspberry(framboise), Espelette Pepper(Piment d'Espelette), buckwheat(sarrazin) butter, regional Roscoff onion(oignon de Roscoff), and seasonal special, Ail des Our et Poivre de Kampot(Wild Garlic and Kampot Pepper) butter. Roscoff is a town in Bretagne well known for onion production, and a stop during our camping trip. It wasn’t until our return that I realised the prevalence of Roscoff onions in the supermarket. Also reminding me “traveling broadens the mind.”
I remember ordering the 'Plat du Jour,' though I can't recall if it was a two or three-course meal. The main course was unexpected, featuring “poivre”, the pepper as the star ingredient. The chef's pairing with grapefruit was a brilliant, energizing combination that elevated the flavors. The meal concluded with a delightful strawberry éclair accompanied by pistachio and chocolate ice cream.
Indulge in Brittany's buttery delights by visiting Bordier Butter in St. Malo. It’s a must-do for any food lover!
La Maison du Beurre Bordier
9 Rue de l'Orme, 35400, Saint-Malo France
Website of Bordier Butter: https://www.maisonbordier.com
Dine date: 2022 May
*I like to take dissect picture of the food I ate. It reminds me of the ingredients inside the food, the creativity the chef put in, and how ingredients are being assemble.
*The price of the butter is the price in 2020 or perhaps in 2022 from one of my visits. The price of butter would change accordingly by the Maison.