La Maison du Beurre Bordier
Maison Jean-Yves Bordier is the last to work artisanally (by hand) its churned butter in a mixer and to salt it the old-fashioned way, on the fly!
Description
Find the butters and matured cheeses of Jean-Yves Bordier at the Maison du Beurre, Au bistro Autour du Beurre as well as in the 3 other shops La Fromagée Jean-Yves Bordier, in Saint-Malo and Rennes.
Maison Jean-Yves Bordier is the last to work artisanally (by hand) its churned butter in a mixer and to salt it the old-fashioned way, on the fly!
During kneading and salting the butter loses water, we say that it cries, which gives it taste qualities and a great complexity of aromas, but also a silky texture.
The butter is then shaped by hand, typed using pallets to form lumps, plates, or even “tailor-made” mini-butters for the great chefs who choose the salting rate, the recipe , shape as well as weight.
Jean-Yves Bordier also offers a selection of French and European cheeses, matured in our 8 cellars.
The cheeses are turned, rubbed, washed, patted, so that you can taste them at the peak of their taste.
You can also find Bordier butter at the best creamers all over France.
In our "La Maison du Beurre" boutique, you will find a discovery area on the history of butter in the whole history of Humanity, and an exhibition on the tools and objects used in the 19th century.
Jean-Yves Bordier having become a butter maker in Saint-Malo in 1985, by taking over the creamery "La Maison du Beurre" created in 1927, he rediscovered the art of kneading and typing butter, perpetuating traditional methods and the essential gestures of old butter dishes, which today make the quality of its butter.
In addition, in each of our shops, you can see the noise of semi-salted butter in chips, from a clod!