Results tagged Bordier from David Lebovitz

L’Épicerie Breizh Café

Breizh salted butter caramels

Sometimes I think I am living in the wrong département of France. Don’t get me wrong, I’m happy to be able to walk out my door and get a baguette Parisienne or a sachet of les macarons, libremente (freely). But Breton food is all the flavors I crave: buckwheat, honey, sardines, oysters, fleur de sel, seaweed, and sparkling apple cider. Oh yes, and butter.

Bordier Butter

The popular Breizh Café in Paris has expanded into the space next door, creating an épicerie, featuring the best products from Brittany.

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10 Things to Bring Back from Your Trip to Paris

On my last visit to the states, I engaged a bit in the all-American pastime of le shopping. Of course, I wasn’t looking for things made in France (although folks have a tendency to want to direct me to French bakeries), but I did see what was—and wasn’t, available from my adopted country.

Interestingly, I get a fair number of people coming to France and asking what they should bring their hosts. Generally speaking, the French aren’t especially interested in macaroni & cheese mix, backside-burning hot sauce, or jars of organic crunchy peanut butter. But I always recommend people bring things like bean-to-bar chocolate, Rancho Gordo beans, and a big bag of dried sour cherries, which I’ve only seen at a few places in Paris, and they sell for over €55 per kilo (2.2 pounds). Their hefty price reflects the fact that they’re imported from America.

In the reverse direction, outside of France you’ll often pay hefty prices on French-made items; certain goods one can buy in France quite cheaply. Of course, shipping, exchange rates, taxes, and other costs figure in to those prices when you see them in a store in New York City, but if you’re coming to France, here’s a few things you might want to check out. I didn’t include things like chocolates, macarons, or other obvious things simply because, well, they’re pretty obvious.

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French Butter

Bordier Butter

Although you can get a good amount of excellent food in the US, the one thing that I haven’t found an equal to is French butter. In my life, I’m probably responsible for a couple of tons of butter being baked, melted, sautéed, rolled, crumbled, cubed, smeared and creamed.

When I arrived in NY late last evening, I made a beeline to Whole Foods to stock up on provisions for the week since they’re open late (I love America!) But after a search that involved engaging the entire cheese department in a discussion of butter, the conclusion was that they only had regular American butter and fancy European imports.

And I didn’t come all the way back to the states to eat French butter.

It wasn’t until I moved to France and tasted the sunshine-yellow butter that’s easily available at most fromagers and even in the supermarket, that I noticed a remarkable difference. And I’ve become rather picky and for eating on my morning toast or melted over vegetables—I’m at the point now where I’ll only let the butter from Jean-Yves Bordier cross my lips. I know I sounds like an insufferable snob (more than I normally do), but like chocolate, if you’re going to eat it, you may as well eat the best since the good stuff has the same amount of calories as the crappy stuff.

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