He wanted to be a sailor, his parents where cheese purveyors…He anchored of Saint Malo and the need for butter washed over him. He has given his name to his butter making it the star of all the starred chefs and great gourmets.
From the sailor, he has inherited the quiet and jovial tranquility. As all that are great, he has the passion, the modesty and the generosity.

To listen to him talking about his butter is pure joy, to taste it once and one becomes an addict!
This is a real, passionate, love story, difficult to dissociate between the man from his subject.
This butter is above all a “terroirs” of Brittany and Normandy, for a milk of great quality. However, it is mainly, a unique production method, inherited from the past.

The Bordier method takes seventy two hours: “I’m all for allowing time do what it has to do, I’m not in competition with the industrial production” Master Bordier produces a “Haute couture” butter. Rest and respect in order to bring out all the milk’s aromas, followed by those emanating from the cream. But , above all the kneader, unique in France that; “makes my butter sing and cry”. This very same butter is salted and moulded by expert hands, using wooden pallets. Mini butters, cone shaped or simple slabs, all day, the butters are cut to the exact gram, and molded to the client’s wishes. The Bordier butters are not only “Haute couture” but also “taylor-made”. Hotels, restaurants, chefs have the choice. “They can choose the weight, the shape, the saltiness…” and a to top it all, they can even have their initials engraved!
To cook it is an art, but beforehand one must taste it as it is, natural. As an aperitif on a slice of bread a butter with Roscoff seaweed, or butters with smoked salt, pepper, onions, or curries __ and how about this, a Yuzu butter (a Japanese citrus fruit) and this other one, a Basque paprika butter accompanied by a divine white wine from the Domaine Pattes Loup, a 100% Chardonnay Chablis. These are moments, we guarantee, that will be unforgettable.

L’article Bordier butter est apparu en premier sur Blog World Grands Crus.

A bit of general culture won’t hurt.

Some three centuries back in time, nobles dined as was then known “à la française”, in other words all the dishes where served at the same time on large tables, similar to a buffet. It was not until the late seventeenth or early eighteenth century that the ambassador of Russia introduced in France a novel way of dining dishes were brought on the table successively, and named “service à la russe”.

For a couple of hundred years, this style dominated Europe and the United States.

Nowadays, modern restaurants on the American continent, are getting into the habit of serving a large variety of foods, at the same time! Therefore, it becomes increasingly difficult to have five or six bottles of wine on the table, in order to have them match with every single type of foods served. Moreover, each person possesses a distinctive palate. This means that some will prefer reds, others whites and even a rose!

Even though all these wines differ, they do have some similarities, especially in the mouth. This can be, freshness, acidity, fruity notes, etc.. Therefore, the object is to find versatile wines, in order to enjoy them with varied types of preparations!

The Grand crus are not within everybody’s reach. Its complexity and aromas, will dominate the meal. More and more North American chefs are now looking at finding wines that are more regular, less complex and more versatile. Grand crus are more of the domain of starred chefs, where the subtleties of their dishes are best suited to these magnificent wines. Like it or not, France remains the gastronomic nation of the world as well as that of great and unique wines. Therefore, let’s leave to the Americans versatile wines, and we will continue to enjoy all the wonderful complexity of our vintages from our beautiful regions!

L’article is it necessary to respect the matching of wines and foods? est apparu en premier sur Blog World Grands Crus.

A 1 300 acres, piece of land, is home to 1000 geese feeding on acorns, lupin, olives, grass as well as figs. One month before they are sacrificed, organic corn is distributed in great quantities in the evenings, this added to their normal feed and geese being simply greedy, creates a naturally fully fattened liver!

They are preserved from contact with man and protected from predators. In a natural protected area, the geese get ready to migrate, but the majority chooses to remain. This creates a group, which in time persuades new arrivals as well as the young ones that have grown up, from migrating.
A small part of the geese will produce 400 kg of foie gras per year. This is the price to pay for preserving the flock for years to come, and have the unique privilege of offering a natural, ethical and organic foie gras.
This little production, is unfortunately insufficient for the demand of foie gras amateurs who refuse, and rightly so, force feeding.

This foie gras is produced in Spain, La Patería de Sousa which has received the prize for the Outstanding foie gras of the year, at the international food and agricultural fair in Paris.

You can find it directly on-line at World Grands Crus.  The specialized site, for unique delicatessen and Grand Crus.

L’article A natural organic foie gras, without force feeding, unique in the world and much to scarce! est apparu en premier sur Blog World Grands Crus.

Lets avoid stereotypes, and let’s be reasonable, at least as close as possible to real flavors that are in accordance with each other’s tastes. We all have a “world champion” but lets remain realistic. There are oils that are above all others, incredible, excellent, mind blowing and as usual for all such exceptional products, extremely rare! If we had to establish a prize award of these unique, above board oils a podium would emerge. Italy would find itself on the highest step, with an extra virgin oil of incredible quality, with an intense and spicy taste and the flavor of fresh olives. It’s the Domenica Fiore Olio Riserva, certified organic oil created by Iudith Bérard.
On the second step we find again, Italy, with an extra virgin oil, of great density, a fresh and herbaceous aroma, with an ample taste with a strong touch of spices and a certain bitterness, thus creating an excellent harmony of aromatic notes. This oil is the Villa Magra Grand Cru from Frantoio Franci. And once again Italy is on the third step of our podium with another oil from Frantoio Franci, the Moraioli, which is astounding as far as the flavors go, with a great intensity of bitter and spicy flavors. The taste is ample and with complex notes, the after taste is herbaceous reminding us of artichokes. Chicory and almonds dominate the herbaceous notes lingering for a long time with a well-balanced aromatic taste. Around the world there are numerous olive oil producers: Spain, France and also recently countries such as New Zealand and Australia and other exotic countries.

However the same as wine, the knowhow is unique, and only the weight of years of experience can bring such perfection in the production of a “Grand Crus” extra virgin olive oil.

L’article The best olive oils in the world… est apparu en premier sur Blog World Grands Crus.

L’article The foie Gras without force-feeding est apparu en premier sur Blog World Grands Crus.

To this day, the Giuseppe Giusti brand is internationally recognized as the greatest expression of Italian balsamic vinegars.

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L’article Balsamic Vinegar est apparu en premier sur Blog World Grands Crus.

– Size : Acipenser Baerii offers grains of 2.5 mm in diameter and , exceptional grains of 2.8 to 3 mm.

– Color : dark gray, light gray, brown, golden brown . The more the  grains are transparent, the greater the fat content, offering a caviar with a wonderful length in taste.

– Texture : it mainly depends on the degree of maturation of caviar. The grains roll under the tongue releasing their aromas.

– Taste : the first aroma to appear is the tangy iodine ocean taste  followed by a slightly buttery flavor ending on a mild hazelnut aroma . With time, the flavors are more characterized, but the fresher the caviar the more predominant the taste of salt is going to be.

Enjoy!

L’article Excellence of Caviar est apparu en premier sur Blog World Grands Crus.