What’s France without the baguette? And what’s a baguette without creamy, decadent butter? Well, in the northern region of France in an area called Brittany, Jean-Yves Bordier does butter one bit better. Using three different types of seaweed, Bordier’s butter brings a special salty earthiness—one that has won over some of the top chefs of our time.
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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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