|In 1985, Bordier became a butter artisan in his own right and acquired the venerable La Maison du Buerre Creamery.
A seafarer’s butter, it draws its intensity from seaweed filled with iodine, and colors your plates with its lovely tones of red, green and black. An obvious choice for your seafood and shellfish dishes, it packs a real “wow” factor with a cut of rare red meat. The first flavored butter in John-Yves Bordier’s collection, this brackish blend of seaweed and salted butter perfectly captures the naturally tonic and iodic flavors intrinsic to the coastal terrain of Breton. Pairs beautifully with seafood!
Plants have to be washed in salt water and dehydrated at low temperatures (35-40°C or 95-104°F). It takes 9 months to make a child, and 5 months to make seaweed!