Le Beurre Bordier - Beurre de Baratte aux Algues - Sea Butter / Seawee
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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