Should you happen to wander on the « lebeurreBordier.com » site you’ll be able to discover the biography butter nut “intended pun”. 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 … Continue reading Bordier butter
Whilst enjoying a gastronomical dinner or luncheon, composed of let’s say, ten dishes, one can follow the traditional matching of wines and foods. Nevertheless, habits change, and the marriage of wines as well. A bit of general culture won’t hurt. Some three centuries back in time, nobles dined as was then known “à la française”, … Continue reading is it necessary to respect the matching of wines and foods?
In order to obtain a foie gras in 15 days, in a completely irrational and artificial manner, a producer assisted by mother-nature, brings forth in one year without force-feeding an organic, natural and ethical foie gras. Using a natural physiological mechanism, the wild geese and ducks accumulate spontaneously, fat reserves, before migrating. A 1 300 … Continue reading A natural organic foie gras, without force feeding, unique in the world and much to scarce!
And the winner is… 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 … Continue reading The best olive oils in the world…
In France the country of the foie gras “par excellence”, a good number of small producers have stopped force-feeding their geese hence halting the commercialisation of their foie gras. They now reserve them for a more restrained or family orientated consumption. Therefore you will not find in France the commercialisation of an “ethical” organic, force-fed … Continue reading The foie Gras without force-feeding
The traditional balsamic vinegar is the most delicate existing condiment. Made exclusively from cooked grape must. The obtained juice is boiled down to 60% of its volume. Following that, it will be left to mature in oak casks for several years and undergo several manipulations and further boiling down processes. Next it will be transferred … Continue reading Balsamic Vinegar
Caviar may now be considered French! The sturgeon, Acipenser Sturio, who used to thrive within the Gironde estuary in the 19th and early 20th century, was driven to extinction due to overfishing. However through the remarkable foresight and strength of will of a few French breeders; a new breed of extremely high quality fish farms … Continue reading Excellence of Caviar