Jean-Yves Bordier became a butter maker in Saint-Malo in 1985, taking over the creamery La Maison du Beurre created in 1927. He rediscovered the art of kneading butter, a traditional method of the 19th century, which he kept and perfected around essential actions of the old butter dishes, which make the quality of large butters. He perfects his taping and shaping techniques and passes on his know-how to his team. Little by little, the greatest French and foreign chefs are becoming his most loyal customers.
A silky texture, an aromatic complexity, a fine salt, a fair balance of flavors, and a pleasure to fulfill the wishes of each chef: this is what has always thrilled Jean-Yves Bordier!