Since its creation in 1985, Maison Bordier has built a stellar reputation for quality butters and has always sought the best combinations to enhance its original recipe, which involves working the butter after churning on a wooden kneader and salting it by hand

Following the creation of algae butter in 1986, they introduced butters with yuzu, raspberry, and Espelette pepper. In 2016, Maison Bordier had the brilliant idea to combine salted butter with Roscoff onion (PDO).

A pure delight, capable of adding extraordinary depth to any dish: meat, fish, a crêpe, or even a simple boiled potato.

Highlights:

  • Bordier quality
  • Use of a PDO from Brittany
  • Ability to elevate any dish
image of roscoff butter
Reblochon Joseph Paccard, the cream of Reblochons
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