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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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