For the pancake dough : Place the flour in a bowl and form a well. Place the eggs in the center and mix gently, gradually adding the milk until you obtain a liquid but slightly thick consistency. Cook the crêpes over a low heat, pouring a ladleful over each crêpe. Wait until each side is cooked before flipping.
Cream 3 large eggs with 50 g / 1 ¾ oz. granulated sugar and 2 heaping tablespoons of our delicious soft salted Bordier Butter caramel, made by Hervé and Benoit. Scald 50 cl / 2 cups milk with the vanilla bean, split lengthwise, and pour over the creamed eggs. Stir energetically. Pour the mixture into ramequins.
Butter the cake tin with some softened butter and dust with sugar, then set aside. Quarter the amarena cherries. Weigh all the ingredient. Beat the egg whites at room temperature and add the sugar little by little. Once the mixture has become a meringue, add the rest of the sugar and mix with a wooden spoon.
The powerful taste of fine salt Salted Bordier Butter contains 4% fine salt.
The powerful taste of fine salt A rustic and noble material, it gives us its creamy taste, and reveals notes of caramel and hazelnut in summertime. Semi-salted butter, it is the powerful taste of fine salt at 2.8%, the enjoyment of biting on the edge of a toast, quite simply.
A true reflection of nature It expresses the purity of the taste of cream, the iodine of the Breton country pastures, and the specific characteristics of the terroir which evolve with the seasons
Sardines caught around the Quiberon peninsula and on the French Atlantic coast are carefully prepared with Bordier Butter and boxed by hand by La Quiberonnaise.
A treat for both young and old with Bordier Semi-Salted Butter Caramel, the quintessence of sugar and butter. Simple and refined pleasure, accompanied with a coffee. Bordier Butter Caramels: a sweet that no one can resist! Caramel can alternately have a rebellious texture and a sensual taste! Traditional or exotic
Cook the linguine in boiling salted water for 8 minutes. Heat the butter in a pan. Drain the pasta and add it to the pan. Add the crushed tomatoes. Arrange the pasta in a deep plate, turn the pepper mill, sprinkle with grated Parmigiano Reggiano, add the basil leaves and the candied tomatoes.
To make the caramel and Beurre Bordier Demi-Sel ice cream: In a saucepan over high heat, combine the cream, Beurre Bordier Demi-Sel and sugar. Bring the mixture to 170°C (this will produce a deep amber caramel). Drizzle the milk off the heat, to avoid burning yourself with the fumes and caramel.
To make the lemon yuzu cream: Bring the lime juice and gelatine to the boil in a saucepan. Whisk the eggs with the sugar in a mixing bowl, then pour in the boiled lemon juice. Whisk briskly for 3-4 minutes. Pour the cream back into the bowl. When lukewarm, fold in the finely diced Bordier Yuzu Butter.
In a saucepan, boil the cube in 1L of water and leave to simmer throughout the preparation. Peel and slice the onion and sauté in a frying pan over high heat with a drizzle of olive oil until lightly colored.
For the dough, knead 225g butter with lemon olive oil and 200g sugar. Incorporate 90g egg yolk. Mix well, then add 300g flour, 5g salt and 12g baking powder. Mix the dough, form into a ball and wrap in plastic wrap. Leave to rest in the fridge for 2 hours.
Melt the 50g of Bordier Raspberry Butter then mix the melted butter with the milk, sugar and eggs. Dip the slices of brioche in the mixture for a few seconds on each side. Brown the Bordier Half-Salt Butter in a frying pan and fry the slices of brioche.
Boil the potatoes in their jackets in salted water for 20 minutes. Peel and mash with a fork. Add the flour, egg yolk, and wild garlic. Mix until the dough is homogenous.
Pour the cockles into a sieve and wash under cold running water. They should close. Throw away any that don’t. Bring 4-5 liters / quarts of salted water to a boil. Pour in the pasta and cook until al dente (8-10 minutes).
Prepare a parsnip mash. Cook the parsnips in salted water, then blend with a bit of cream and the knob of butter. Prepare the foam. Warm the cream in a pot with 10 g / 2 tsp of onion butter and the fried onions. Let infuse, then filter and pour into a siphon. Before serving, warm the siphon in a bain marie.
Peel the potatoes. Cook for around 20 minutes in boiling salted water. Drain, then mash with the cream and 50 g / 1 ¾ oz. of the onion butter. Check the seasoning. Peel and quarter the apples (or use a circle to shape them) and lightly brown them in a pan with 15 g / 1 tbl butter.
Chop the shallots and place in a ramequin. Place the sugar cube in the ramequin as well, pour in the lemon juice, and let marinate. Set aside. Cook the rice in pilaf style. Once cooked, add the salted smoked butter, and set aside. Pour some olive oil in a sauté pan and brown the pressed garlic clove.
Ask your baker for crunchy breadsticks or toast some country bread and cut into thin slices. Place the Bordier Butters – salted, seaweed, lemon-olive oil, Espelette chilli, buckwheat – around a slate serving dish, each with its own rounded-tip butter knife.
For the Crust : Knead the lemon-olive oil butter with the sugar. Fold in the egg yolks. Blend evenly, then fold in the flour, salt and baking powder. Mix the dough, roll into a ball and wrap in plastic before letting it sit for 2 hours in the refrigerator.
Prepare the sweet crust dough with the flour, the butter diced into small pieces, the salt and the sugar. Add half a glass of water and knead into a ball. Let rest 20 minutes.
Make the cookies / biscuits: mix the softened butter, the sugar and egg yolk, then the flour and baking powder and finish with the liquid / single cream. The dough should be smooth. Spread to 2mm / 1/10 inch thick between two sheets of parchment paper and refrigerate.
Toast the bread on one side only and butter with half of the smoked butter. Melt the rest of the butter. Slice the chicken breast into thin strips. Drain the mozzarella cheese and slice. Cut the tomatoes into thin strips. Remove the leaves from the parsley and chop.
Hybrid of wild tangerine and lemon Inspired during a trip to Japan, 2006 A hybrid of wild tangerine and lemon, yuzu is incorporated into a lightly salted butter. Elegant and fresh, its sweet bitterness wonderfully coats a back of cod cooked in foil. On toast with a bed of strawberry jam.
The intensity of seaweed for a resolutely marine butter Created during a meal with friends, 1986 A marine butter, it draws its intensity from iodised seaweed, nicely colours the plates in its red, green and black tones. The essential butter, associated with all fish and shellfish dishes, it creates a surprise with
Smoothness of the cream and flaky texture of the onion Meeting with the Johnnies and Jennies of Roscoff, 2016 Union of two everyday Breton products: butter, a vital pleasure and onion, one of the delicacies that the land provides in the Roscoff region. Salty and sweet notes, smoothness of the cream and flaky onion
Perfect marriage between two products linked in the history of Breton gastronomy Idea of a Breton Chef, 2016 Perfect marriage between two products intimately linked in the history of Breton gastronomy! Butter enhances the captivating taste of roasted buckwheat, the salt awakens this earthy flavour, and the crispne
A true chocolate vertical, our butter combines the spicy, vanilla flavors of 68% pure cocoa from Ghana with the subtle bitterness of crunchy cocoa bean nibs!
The perfect combination of oil and butter Created for a Chef, 2009 The perfect combination of oil and butter! The silky texture provided by lemon olive oil sublimates pan-fried scallops or fresh oysters, gives a final touch to steamed vegetables, flavours your risotto or the shortcrust pastry of your strawberry tar
Salted butter with spicy and colourful notes Encounter with an Espelette producer, 2008 The spicy and colourful note of Espelette pepper reveals the flavour of salted butter. Ideal mixed with mashed potatoes, placed on a rib of beef cooked on the grill, in a fish foil or on your red mullet fillets. It can surprise
Butter with powerful and mouth-watering aromas created by our Viking ancestors Encounter with a spice merchant, 2007 The powerful and mouth-watering aromas, created by our Viking ancestors, enhance the butter cream. The ideal butter in fall and winter, it is the perfect accompaniment for white meats, game, or fish st
Ideal association between the deliciousness of tomato and the freshness of basil or Italian flavours
Fresh, herbaceous butter Creation of the moment, 2021 A truly captivating association between the creaminess of semi-salted butter and the combined taste of Wild Garlic, all enhanced by Kampot Pepper, this fresh and herbaceous butter is ideal to enjoy as an aperitif with quality bread and radishes. but also on pota
Notes of cream from Bordier Butter versus the power of the aromas of Neuvic Caviar Encounter with a French caviar producer, 2019 The cream and hazelnut notes of Bordier Butter remain very present against the power of the aromas of Neuvic Caviar. The texture is silky on the palate. Bordier Butter is made with 28% p
Shortcrust pastry combined with real chocolate chips Recipe developed for Jean-Yves Bordier made from Bordier Semi-Salted Butter. Wake up your taste buds with pieces of salted butter caramel.
Delicious financier paste and pure almonds Recipe developed for Jean-Yves Bordier made from Bordier Semi-Salted Butter. Awaken your taste buds with the fondant of financiers.
The most Breton of crunchy biscuits with Bordier Semi-Salted Butter and chocolate A real everyday pleasure, you will taste the Bordier Semi-Salted Butter this crunchy biscuit! So will you start at the edges, the corners, or will you devour it in one go?
A real everyday pleasure, you will taste the Bordier Semi-Salted Butter this crunchy biscuit! So will you start at the edges, the corners, or will you devour it in one go?
Smoothness and salty sweetness Its creaminess and salty sweetness will make you feel that you can’t do without it. It goes wonderfully with pancakes, ice cream, and all desserts, unless you let yourself be tempted by a “spoon” tasting!
A treat for both young and old mixing 4 different flavours Caramel, the quintessence of sugar and butter. Simple and refined pleasure, accompanied with a coffee. Bordier Butter Caramels: a sweet that no one can resist! Caramel can alternately have a rebellious texture and a sensual taste! Traditional or exotic tast
A treat for both young and old with Bordier Buckwheat Butter Caramel, the quintessence of sugar and butter. Simple and refined pleasure, accompanied with a coffee. Bordier Butter Caramels: a sweet that no one can resist! Caramel can alternately have a rebellious texture and a sensual taste! Traditional or exotic ta
A treat for both young and old with Bordier Yuzu Butter Caramel, the quintessence of sugar and butter. Simple and refined pleasure, accompanied with a coffee. Bordier Butter Caramels: a sweet that no one can resist! Caramel can alternately have a rebellious texture and a sensual taste! Traditional or exotic taste,
A treat for both young and old with Bordier Raspberry Butter Caramel, the quintessence of sugar and butter. Simple and refined pleasure, accompanied with a coffee. Bordier Butter Caramels: a sweet that no one can resist! Caramel can alternately have a rebellious texture and a sensual taste! Traditional or exotic ta
The Bordier Butter babas will please all those with a sweet tooth! Be careful, too many babas can make you very happy!
The Bordier Butter babas will please all those with a sweet tooth! Be careful, too many babas can make you very happy!
Soft cake prepared with passion with Rum and Vanilla from Madagascar The Bordier Butter babas will please all those with a sweet tooth! Be careful, too many babas can make you very happy!
Bordier butter is a churned butter with a silky texture and cream flavours. Bordier butter comes from the finest organic milk collected between Brittany, Normandie and Pays-de-la-Loire, all within 100 km of our workshop in Noyal-sur-Vilaine.
Beurre Bordier is a churned butter rekneaded by hand in an artisanal way according to the tradition of 19th century mixers.
Melt the butter. Add the crushed gingerbread. Line the bottom of a mold (24cm in diameter) with the previous preparation. Cook for 12 minutes at 160°C. Let cool. Mix the fromage blanc, eggs, sugar, lemon and flour in a salad bowl. Pour this mixture into the mold.
The most Breton of crunchy biscuits with Bordier Semi-Salted Butter and buckwheat
The history of Maison Bordier is a story of encounters. Between a quest for taste and a committed company, between Brittany and the world. Between men and women driven by a common passion and commitment for the taste of beauty and goodness, respectful of traditional know-how and with a desire to invent, with and for th
Wash the potatoes, cook in boiling salted water for 20 minutes and cut into slices. Preheat oven to 180°C. Peel and slice the onions, brown them with the bacon and add the potatoes. Deglaze with a glass of white wine. Add the cream, salt and pepper.
Cut the filet mignon into four steaks. Add the butter to a Dutch oven and cook without browning. Salt and pepper to taste. Add the sliced onions and shallots as well as the crushed clove of garlic. Sweat.
Wash the potatoes and boil them in salted water for 20 minutes. Pre-heat the oven to 180°C/350°F. Saute the bacon for 5 minutes in the butter. Add the shallots and deglaze with the white wine.
We offer you a wide range of recipes with Maison Bordier products: from everyday cooking, to more elaborate recipes to please and indulge yourself, but always with simplicity and generosity. Bordier butter recipe