Bordier butter
In 1985, Jean-Yves Bordier took over an old dairy shop in Saint-Malo with the desire to preserve an almost forgotten technique: hand-kneading butter. Since then, Maison Bordier has established itself as a benchmark thanks to its artisanal expertise and recipes, ranging from unsalted and lightly salted butters to iconic creations such as seaweed, yuzu, smoked, and buckwheat butter.
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ID card
A ridged block, wrapped in its now iconic translucent paper: it’s hard to miss Bordier butter. From Michelin-starred tables to neighborhood bistros, it has pulled off the feat of reinventing an ancestral craft without betraying the gesture. An identity card for Brittany butter with resounding success.