Created by slowly churning the cream extracted from the whey, our butter is the ultimate expression of milk fat. With a minimum fat content of 82%, it is distinguished by its silky texture and delicate aroma. It is the secret ally of great pastry chefs and the undisputed star of the kitchen, capable of enhancing every flavor. But its true magic is achieved in the simplest ritual: spread on a slice of warm bread, ready to meet the sweetness of a homemade jam.


 Butter, with a fat content of 82%, is a noble raw material: its texture is dense, its flavor is full, and its versatility is endless. Here are some suggestions for maximizing its consumption, from everyday use to more sophisticated preparations:
 1. The Perfect Triangle (A Raw)
 To appreciate the quality of churning, butter should be enjoyed raw. Don't limit yourself to jam:

 
 Gourmet Breakfast: Toasted rye bread, a generous layer of butter, and chestnut honey or honeydew.
 
 The Vintage Appetizer: Whole wheat bread, butter, and Cantabrian anchovies (the fat from the butter perfectly balances the saltiness of the fish).
 
 Radis au Beurre: As the French do, serve with crisp fresh radishes and a pinch of Maldon salt or fleur de sel.

 2. "Flavored" Butter (Homemade)
 You can transform the dough into a gourmet cream by letting it soften at room temperature and working it with a spatula:

 
 Citrus Salt Butter: Mix with grated lemon zest and grey salt. Perfect for garnishing a salmon steak or steamed asparagus.
 
 Herb Butter: Finely chop thyme, rosemary, and garlic. This will create a perfect "salve" to melt over a steak fresh off the grill.

 3. In the Kitchen: The Master Touch
 Thanks to its fat percentage, it is perfect for techniques that require stability:

 
 Mantecatura: This is the secret to a perfect risotto. Add freezing-cold butter with the heat off: the thermal shock will create an incredibly creamy emulsion.
 
 Beurre Noisette (Hazelnut Butter): Heat until it turns amber and releases a toasted hazelnut aroma. Use it to season pumpkin ravioli or to baste sole fillets.

 4. The Secret in Pastry Making
 With 82% fat, this butter is the king of shortcrust pastry:

 
 Sand-Bladed Shortcrust Pastry: Work it with the flour until it resembles sand before adding the liquids. This will result in superior crumbly texture.
 
 The embellishment: Use it to "polish" your fruit tarts by brushing it (melted) on the edges as soon as they come out of the oven for an irresistible aroma.

 A little tip for connoisseurs: For maximum flavor, remove the butter from the refrigerator about 15-20 minutes before consuming it raw. The consistency should be creamy to release all the milk's aromas.