Sea butter draws its intensity from iodized algae, nicely colors the plates in its red, green and black tones. Obviously excellent with all fish and shellfish dishes, it is also a wonderful surprise with rare red meat.
The land and sea dream
Jean-Yves Bordier was the first to create a seaweed butter. This first flavored butter from his collection was created during a meal with friends, to accompany the fish of the day, a catfish. This butter has acquired its letters of nobility thanks to Eric Lecerf, Chef at Joël Robuchon.
The algae used is harvested by shore-based fishermen in Finistère, who harvest 2 times a year, because the algae have a growth cycle of 5 months. The stirring of the tides renews the algae by pulling out the old ones to leave only the young shoots.
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