Known and recognized, Bordier butter represents haute cuisine. Present in renowned gourmet grocery stores and restaurants, Bordier butter has even led to the opening of boutiques and a bistro around butter in Saint-Malo.
Bordier butter: modern crafts
Bordier butter, Jean-Yves Bordier, son and grandson of butter-maker cheese.A cheese refiner by training, Jean-Yves Bordier places his work under the sign of craftsmanship. He refines his cheeses in seven reconstituted natural cellars in order to obtain tasteful and perfectly textured pastas by working with quality milk in the respect of the traditions. The idea also lies in the idea of ​​preserving traditions in a modern industrial scheme.
Passionate about his work, Jean-Yves Bordier set up his empire in 1985 when he took over the La Maison du Beurre dairy (created in 1927) in Saint-Malo.New immersion in the craft industry, where he rediscovers the art of kneading butter according to the traditional method of the nineteenth century around the essential gestures of ancient butter that he takes over and perfected. He develops his techniques, shapes and transmits them to the point of creating a real company and being solicited by the greatest French and foreign chefs who become his loyal customers. Bordier butter is born as well.
Border butter: the creamery of excellence
Jean-Yves Bordier managed to lead his cheese supply at the best artisans, and the manufacture of butter. The company Beurre Bordier takes a real scale, stemming on a strong and anchored universe. The Bordier Butter also becomes a dairy and a grocery store. Its butter becomes a reference, coming in different forms, butter butter traditional nature scented with original scents: those of the sea with seaweed or smoked salt to those who fall under the new codes of gastronomy with Yuzu , Espelette pepper or Madagascar vanilla.
Then comes the bistro “Around the butter”, located in Saint-Malo intramural in 2011. Proof of the development of the company. Now, Jean-Yves Bordier does not have that butter in his mouth. In an old building located in a typical alley of the city, the bistro reveals a great height under ceiling and a cordial environment, in the air of the time. The place acts as a chic brewery and serves as an aperitif a tray of Bordier butters to taste to awaken the senses before the dishes. Directly adjacent to the bistro, the Bordier creamery takes place, offering a wide choice of cheeses and delicatessen products. Recipes using their butter.
dinner. We walked Shelley and Stacy through the market an of course they shopped and even purchased some vegetables for dinner. They then headed of for the Bateau Mouches for a ride on the river. Their next stop is going to be the Museum D’Orsey, and maybe Sacra Cours de Montmarte.
