Nothing says “I love you” like an 11-pound motte of butter. But for your +1 this Valentine’s Day, nothing less than Bordier Beurre, hailing from Brittany in France will do. For those in the know, Bordier may be the best butter in the world. Some even say that it is life-changing. Now what you’ll do with 11 pounds of butter will require some creativity, but it does make a statement. Or at least, some really good croissants.
The Secret to French Cooking
As the wise Julia Child once said, the secret to French cooking is butter, butter and butter. And within the realm of butter, there’s butter. And then there’s Beurre Bordier, the stuff that makes you understand why French people have been fighting wars over dairy for centuries. In the walled medieval city of Saint-Malo in Brittany, Jean-Yves Bordier has perfected what many consider the world’s finest butter using techniques that predate refrigeration. So you could say that at Bordier they like to kick it old school in their butter-making methods.
Have Butter, Will Travel
For travelers planning a pilgrimage to see the historic D-Day beaches in Brittany, Saint-Malo deserves a stop for the famed butter at La Maison du Beurre. If you haven’t had enough of the Normandy museums, the shop includes a small museum chronicling butter’s role in history and displays 19th-century tools used to make Bordier’s butter.
But here’s the secret of Bordier butter; the genius isn’t just in the product — it’s in the experience. Next door to the creamery sits Bistro Autour du Beurre, a restaurant entirely based on Bordier Beurre dishes. You know they’re serious when a tray with eight different butters arrives, with a basket of warm bread as a starter. From there, Chef Steve Delamaire prepares local fish and farmers’ market produce, with of course, Bordier Beurre.
It’s All in the Method
So what’s so special about Bordier Beurre? That comes down to the method. When Bordier took over La Maison du Beurre in 1985 (a creamery founded in 1927), he made a radical decision. While industrial producers were automating everything, he revived the 19th-century art of malaxage: kneading butter by hand in a massive wooden mixer. During kneading and salting, the butter loses water. It’s this process that gives the beurre its complexity, aromatic depth, and a silky texture, which is impossible to achieve through modern methods.
An Economic Impact for Brittany
Further evidence that this is the best butter in the world: butter is Brittany’s most famous export after crêpes. Sweet, salty, smoky—sometimes all at once—each batch is shaped by hand using wooden paddles. Michelin-starred chefs who specify exact salting rates and weights come to one place, and it’s Bordier.
Butter Beyond Your Dreams
Walking into the Saint-Malo boutique feels like entering a temple de beurre. Bordier selections include beurre d’algues with Breton seaweed, smoked salt, lemon-olive oil. There’s also espelette chili, yuzu, vanilla, even Venezuelan chocolate chip should you want to go more creative.
The flavored varieties read like a greatest hits of French terroir. Roscoff onion celebrates the pink onions grown just up the coast. Buckwheat nods to Brittany’s beloved galettes. Seasonal raspberry appears in summer, while truffle emerges in winter using black truffles harvested at peak maturity by French truffle growers. Some lucky visitors even encounter the mythical with caviar, which is reason enough for us to travel to Brittany.
We would be remiss not to mention the cheese. Bordier is also a World Champion fromager-affineur, with 230 cheeses behind its display cases. Our advice is if you stop at Bordier Beurre, bring an extra suitcase. Not only will you need it if you’re brave enough to bring home the 11 pound motte of their signature beurre, but you’ll inevitably take home some of their famed cheese.
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FAQs
Q: Is it possible to buy the 11 pound motte of Bordier Beurre signature beurre in the US?
A: Bordier butter is sold in the U.S., but only through specialty gourmet retailers and online shops, not supermarkets.
Q: How much time should I plan on spending at La Maison du Beurre in Brittany, Saint-Malo?
A: You don’t need long at La Maison du Beurre — it’s a small, charming Bordier boutique, and most visitors spend 20–30 minutes browsing, tasting, and picking up butter. If you arrive during a busy moment or want to watch the hand‑kneading demonstrations, give yourself closer to 40 minutes.
Q: What is the best way to get to Saint-Malo?
A: The best way to reach Saint‑Malo is by high‑speed train (TGV) from Paris to Rennes, then a quick regional train to Saint‑Malo. The whole trip usually takes about 2.5–3 hours, it’s comfortable, and it drops you right near the walled city.
