Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. A truly exceptional butter finished with Noirmoutier sea salt Milk: pasteurised cow's milk
Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk
Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk
Raw butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a A butter with a kick. Spicy colored notes of Espelette Chili brings out the flavor of salted butter and gives off an unmistakable smoky aroma Milk: pasteurised cow's milk
Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a A butter with a kick. Spicy colored notes of Espelette Chili brings out the flavor of salted butter and gives off an unmistakable smoky aroma Milk: pasteurised cow's milk
Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The punch of flavor in this butter comes from the addition of Olivier Roellingers Poivre des Mondes pepper mix, a blend of peppercorns from different parts of the world. Milk: pasteurised cow's milk
Butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The punch of flavor in this butter comes from the addition of Olivier Roellingers Poivre des Mondes pepper mix, a blend of peppercorns from different parts of the world. Milk: pasteurised cow's milk
Truffle bits are finely grated into this butter before it is given a final churn and packed into the tin
The vibrance of oil infused with European lobster is blended with the butter for added richness.
Our butter is made using a traditional method: having collected the milk still warm from local farms, the cream is matured in tanks and churned in wooden churns, which gives the butter a special and unique taste. The unsalted version of this raw milk butter, with all of its fine, delicate aromas intact Milk: pasteurised cow's milk
The Saint-Heray is a "chèvre-boite" with a creamy texture and tangy notes. The combination allows for a mild creaminess from the cows milk while adding a slight acidity and freshness from the goats milk. During the maturing period, it develops a soft, creamy texture with a bloomy rind. The flavor deepens as it matures, becoming more complex with the tang of the goats milk complementing the richness of the cows milk. Milk : Pasteurised goat's milk Mature time: 2-4 weeks
Malossol-salted sturgeon caviar is carefully folded into the butter before tinning
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