How this French company takes butter to another level
ฝัง
- เผยแพร่เมื่อ 6 ส.ค. 2024
- Butter is a fairly simple product. All you need is good milk, some time and a couple of steps to turn the milk into butter. But how can you make it even better? This is where French company “Le Beurre Bordier” comes into play. Using a special technique, they make a special type of butter which is sought after by gourmets around the world. Here’s how they do it.
CHAPTERS
00:00 Intro
00:36 How regular butter is made
01:56 Refining butter
03:17 Shapes of butter
04:20 Outro
#butter #france #dwfood
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CREDITS
Report: Jana Oertel
Camera: Jérémie Eloy
Edit: Marcel Epple
Supervising Editor: Ruben Kalus
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I was thinking that 8 kilos of butter a year was a bit much but thinking about it, as a family of 5 we go through a 700g stick every week which rounds up to 37kg a year which is basically exactly the same as the research showed. Guess some stereotypes are true lol
This also probably includes the butter already in products that you buy (croissants, biscuits, etc)
Use quarter pound a week not including cooking
That blows my mind. I can see why I am so thin now!
@@theuglykwan Your time starts now- go for it Champ!
It's a statistic not a stereotype.
Just the packaging alone has me wanting to buy this butter. Beside Japan, French products have some of the most amazing packaging.
Japan, France and Italy have a truly artistic sense that they apply to everyday things, making them beautiful
Hmm so they are deluded.. not realising that common grocery store butter in a no-name packaging is made from 100% fresh cream as well.
Japan its all about plastics packaging...
@@Epiderm91 they also have good recycling practice and policies
anyone here tried china milk powder for their infants?
simply amazing!
The personalised stamps for restaurants and hotels is so cool.
This is why I love the French with food making. It’s an artistry 🎉
same as Japanese
This sound overrated? So you're basically discarded all others culture in the world where they put time and effort in to Making some of the delicious food? This video is already clearly stated that this butter is the high end expensive type, so you are telling me average french dude can eat this butter daily? 😂 That's like saying to average Joe in The US about "oh you murrican probably eat AAA steak daily?"
@Nuclear Psychiatrist you must be super fun at parties as well ? your indictment on my comment is also disturbing :)
@@mitismee it's not healthy thinking like this I hope you get better soon!
@@mitismeethey just said they like French cuisine? When did they say they hate all other forms of food in other cultures?? That‘s an entirely different sentence 😂😂
It is strange how just kneading plain butter supposedly makes it taste much better (unless there are other processing steps, which were not shown in this video). I rarely consume butter, but watching this video, I feel like tasting this luxury butter!
I think it’s mostly the source of the milk for the butter and the fact that they produce high fat butter which people consider luxury butter. Mind you if it was a French winery or alcohol producer they be saying all these same things about how fancy and better tasting and refined that wine is despite the fact that in a blind taste test people can’t reliably tell the difference between fancy wine and cheap wine
You think it’s just butter. But no! I can eat French butter on toast everyday! That’s probably why their pastries were so good when we were there!
Lies again? HDB Paris Highest Points
If you want butter made naturally it’s easy to make your own, as a child it was something we did at school, then we used the top of the little bottles of full fat milk. Then it was put in a jar and passed around several times to be shaken, the butter was collected and salted, the liquid left was discarded. Even easier whisk it with an electric mixer or food processor, saves needing Popeye arms
What? Liquid is precious buttermilk.
@@yayam7788 yeah it is
As a French, this is the butter i buy for the weekends (bordier), it is the best ever !
I can rarely find it -- I am traveling, but never to France. :(
Are there other brands of similar quality that might get exported?
At €4 / 125 grams it's definitely not a product you'd buy on a regular basis. But for special occasions, this butter is the best you can get.
It is not cheap,
But it is cheaper than I expected.
But I guess shipping will be, what makes it really expensive 😂
It's not really that expensive if you use other good butter for cooking and only use this one when you want to just have it on bread. There 125 grams goes a long way.
@@Ifliea good butter for every day her in france cost between 2.50/ 3,50 € for 250g. In my house we use 3 sticks of 250g per week for three person. For cooking, breakfast, eating cheese with bread... So yes if we daily use hight end butter at that price we will go bankrupt
@@TB.D Like I said, if you just use a normal good butter for all the cooking and save the excellent butter for just on bread, with nothing else it's fine.
Our good salted butter is around the same price as yours at 250 grams and you wouldn't be able to tell the difference in cooking or under some cheese. It's not margerine, haha
It's not even that expensive. Smoking costs more for exemple...
Twice the price of normal butter is actually a pretty fair price all things considered!
i think its too cheap....
It's a joke of a price and a joke of a butter.
@@sarahlynn7807have you tried it?
@@sarahlynn7807 we got the butter battalion over here
i have this butter. its like having whole milk for the first time.
Le beurre, c'est le bonheur.
*I started eating it after our own local dairy supplier was tainted by a disgruntled employee who sank his teeth into some of the product before it was packed... He was a **_Bitter, Butter, Biter_** .*
@@1nvisible1😂😂😂😂
Avec le beurre, tout est meilleur.
the way they market it, makes me want to buy this butter. i dont used butter much, sometime i like to fry my steak in butter.
Grass Fed butter is healthy for you.
Meat fried with butter is 1000% better than oil fried
@@str4in Thumbs up! I watched a Raymond Blanc video on cooking steak in butter (the oldest video he did on 'Steak Maman Blanc'). I made it for friends, and not only did they say it was the best steak ever, but it was easy to clean up -- no super hot searing to splatter all over.
@@str4in I clean the pan with bread after cooking the steak in butter... it's unhealthy but damn it's good haha
Looks so good 😍
I want to love anything in life as much as this dear lady loved the production of butter!
A good butter doesn't need jem on bread. It's good to eat on its own
Well, tastes are so different, right.
Such beautiful works of art! 💛
I’ve had this multiple times and omg sooo yumm
So basically buttered butter… makes sence why it‘s so special, nice!
Our favorite butter!
Yummy. I love butter and would love to try this brand.
Love this product and like we say locally if you don't want it that's more for us 😂😂😂
When I travelled to France last year with my mom, a friend from Versaille recommended me some towns to visit. I won't say the names because as she told me "those are the places French go to have a rest from pesky tourists"
Keep your secrets!
Magnificent
Bordier is the French best marketing butter ! For real lovers, we buy « beurre cru ». It is a natural butter made from raw cream, which has the best taste, and which is not prepared in an industrial dairy like Bordier’s butter. The « beurre cru »/raw butter costs 3,50 euros/250 gr in France with extraordinary natural flavours.
Different flavours like WHAT??
I won't mind splurging on this butter once a while.
I had it shipped it from France to Cali. THe best butter I ever had! amazing!
Combien ça a coûté ? 😮
@@Lostouille $131 for 6 block of butters
@@LuhanParkwhat makes it so much better?
I wish I could get some. Would love to use it in my favorite cake, gateau breton. And of course just on some good bread.
I had no idea LBB was handmade, will leave Lurpak next time to try it once.
I can't say the French know everything about everything. No one country does on every subject. But they absolutely know how to eat...
They do some things right, Japanese do fish and sea food better than France for instance.
I went to Disneyland Paris and the food was terrible lol
@@smith9808 En même temps, je ne suis pas sûr que Disneyland Paris soit le meilleur endroit pour manger une cuisine authentiquement française !
@@ELMUNDODETONY-ir1jd Japan is a long and thin island with sea and ocean always close France is a continental country in an almost perfect hexagon and the biggest country in the EU sea is just not close to you like it is in Japan
@@ommsterlitz1805 Japan does absolutely RULE in seafood 😋
there's a tiny unassuming store in the los angeles metropolitan area that imports this stuff. It costs 14$ per 125g (equivalent amount to one standard american stick of butter). It is incredible. It is noticeably more flavorful than kerrygold or even Président brand butters. Is it worth what I paid for it? I probably wont go out of my way to buy more of it, but I certainly enjoy using what I have left from that run.
looking good doubles your value.
This is why everyone should make their own butter. Takes about 30 minutes for a whole block worth of butter. With heart passion and more pleasing aromatics in the mix if you so choose.
Wow 👌
France - the best wine, the best pastries, and now we see the best butter!
France wish it had as good food as Italy does.
France already does 😂
@@soulmate4354 Vraiment pas, l'ltalie surclasse la France dans la culture gastronomique, rien que les pâtes et les pizzas dans toutes leur variantes ça détruit tout, c'est quoi la gastronomie française ? le bœuf bourguignon? le coq au vin? les escargots? La quiche lorraine? La plupart des gens préférons et mangeront plus souvent une bonne lasagne traditionnelle ou une pizza napolitaine.
La France a inventé la haute gastronomie de luxe oui, mais tout le monde n'y a pas accès. Même pour le fromage l'Italie tient tête à la France et l'Espagne pour la charcuterie.
C'est déjà beaucoup d'avoir les meilleurs pâtisseries et le meilleur pain, on peut pas tout avoir.
@@bunjijumper5345 over way around bro :D
@@Kams8 pourquopi tu joues contre ton camp surtout si c'est pour dire de la merde ? lol
deja la meilleur pizza du monde depuis plusieurs années est détenu par des francais à marseille.
les pates tu appelles ca de la cuisine toi ?
la France à la plus grand terroir du monde. tous les plats que tu as cité prennes + de skill à realisé que tes pate de mort.
t'as un palais de Dobermann et tu crois pouvoir juger mdr
On the plus side, art style and quality is totally on the level with Desxendants, which validated that show in my book 😂
Rodolphe Le Munier is one of my favorite French butters that's readily available at Whole Foods. Just make sure to get the one with sea salt.
Me parece muy delicioso
The premium level.
Echiré is the famous French butter brand in Tokyo, Japan
Didn't know beurre d'échiré was available in Japan, that's quite surprising 😮
gotta try this!
When the butter has better character than most people 😅
Here in Norway there is only one brand of butter and only 2 types and 1 type is only available in the summer ;( There is lot of different margarines but only one maker of butter that is available in stores here.
How does a regular guy in USA purchase this butter.I can't find it for sale anywhere .
Hello!
Do they sell the organic butter from the farm as it is without all the salt and air mixed into it?
they don't mix air, it just brings out the flavor. They transform the milk into the butter in the same building that they add the salt. If you have never eaten salted butter you're missing out. It's great on toast, on cake, on anything. It's the traditional way to make butter. Unsalted butter exists only because in the middle ages there was a tax on salt so farmers would save money by not salting the butter.
yes, the air helps to oxidize the butter, so it is less fresh and gets spoiled more easily - the salt helps to keep the spoiled taste hidden :-D
King Harlus is now going to hoard it all😂
I think that I'll stick to making my own butter. I use local cream from a respected farm and the end result is better than what is found in the stores. I also can make my own cultured butter which France is known for. Sometimes we need to setlle for a compromise in our food.
Better than the butter that is produced in the US, but not better than this one
I wish I had access to a local farmer like that -- sometimes I find one, and the raw milk is superb, but I'm always moving. :( The rest of the time, I'm a hostage to paying whatever the skilled makers demand.
Yammyyy 😋😍
Butter is 80% of the fat that I cook with, 10% olive oil, 10% canola. Though I don't eat that much, probably 10-12 pounds a year
Replace canola with lard and you'll be set to go.
@Benjamin gutierrez oriol That's a good idea, I have several jars but don't know what to use it on lol. I like to put lard on steak sometimes, or to grill a sandwich.
@@MrLoobu Animal fat is actually healthier than seed oils (olives are a fruit and you get the oil from the flesh, not the olive seed). Lard, butter and olive oil are the way.
Put it like this: eat things that "want" to be eaten: plants get no benefits from you eating their seeds.
Here's a fun experiment: drink a spoon of olive oil, it's actually quite good. Then try the same with rapeseed oil or canola oil, tell me how it goes.
@@peppy619 Coconut oil is bloody delicious, if a bit strong.
@@summushieremiasclarkson4700 true!
i love french buuter. Any importer in Singapore?
When I saw her eating the butter, my first thought was oh my God her poor arteries. Then my second thought was oh my God she gets to eat butter every day. This is the best job ever.
what a wonderful job - I'd love to shape and stamp butter
The workers skin itself tells the great effects of butter on them
Producer to customers: "the air is to develop flavour"
Producer to investors: "the air is to increase profits"
Donde la puedo comprar en Madrid ? o via online??
Is Echire butter considered premium too? That is the only French butter I have access to.
Yes, and lucky you!
Yes, Échiré is a VERY, VERY good one ! 😉
Hello. Échiré is a French city with an “AOP” (Appellation d’Origine Protégée, or Protected area labelling), meaning you can’t label and sell as “Echiré” butter which wasn’t produced within a specific area around the city and according to specific requirements (origin and quality of ingredients, process…). AOP (or AOC, same principle, slightly different rules) is usually seen as a quality mark (and is leveraged as such by producers).
The Beurre d’Echiré is no exception, it’s definitely premium. But the best answer is probably the one you’ll give after tasting it😉
France is and will stay number 1 for food :D
1:40 And that's where you don't need fancy packaging and re-processing. The butter is ready.
he has a huge forearm like a world class wresler...dont mess with that dude
Vive la France 🇫🇷
Kneading to make it more expensive. LBB is loving all the extra money people pay them for the placebo effect.
supply and demand. Their prices are determined by the market.
@@B-fq7ffsupply and demand will always be there. But their gimmick of kneading the butter, which makes it special is their gimmick without which they won't be able to sell their not so special at a premium compared to regular butter.
@@AkashYadavOriginalI'm curious, have U been there and tried it yourself?
@@henrychoo3879 Yes they export it all over the world. I've tried, nothing really special.
I must be loosing it. I just had to sit through 2 adverts to watch a f*cking commercial 💀
Where can i get this butter without paying an arm and a leg?
Wow
3:27 She be dropping some mad rhymes
🤤🤤🤤 I am craving for butter now
Me too and I’m vegan.
Just 10 gram a day that is what durian rider say .he uses word fat . Not oil implying that come from plants . Do you ever cheat whit eggs or milk?
Americans will be amazed by anything.
"What butter without high fructose corn syrup? wooow"
How come Americans live rent free inside your mind.
Karadock a dit: "Le gras c'est la vie!"
I love butter
I like to make my own butter at home. My poor little hand mixer is at least 15 years old. One day I will replace it for something better, get butter paddles, and now, after watching this, butter stamps.
And all the work by hand without gloves. Lol!
And the question now is how can I order this?
rare tea cellar in Chicago does, but shipping is expensive (any refrigerated good is that way).
Makes the perfect anniversary gift to your wife of 10 years.
😋
3:49 I have one of those at home! xD
😍
We chuck down at least 25 kilo a year in our family of 4, so pretty close to the french :D
The only they win is because of croissants, making those take a LOT of butter.
But then again, I'm dutch, we win by cheese 🤣
"La France est le pays où on mange le plus de fromage (23,7 kilos par habitant par an), suivie de l’Italie (20,6 kilos), de la Suède (16,6 kilos), des Pays-Bas (16,6 kilos), des États-Unis (14 kilos), de l’Allemagne (12,8 kilos) et du Canada (11,6 kilos)."
I dont know if getting handzy with my butter makes it better.
So they just add salt?
Been using French butter for years on my olive oregano bread n not going back.
I wonder if they sell to Hong Kong?
It's already hard to come by in Paris so forget it.
I'm surprised that most of the employees are not wearing gloves, at least for the video. I wasn't too difficult about thus until I read that you eat xx grams of human tissue a year (due to processing without gloves) and watching this reminds me of the article.
You can't do precision work with gloves and honestly washed hands are far cleaner than gloves. I'd rather eat xx grams of human tissue than xx grams of extra microplastics
How is this different than whipped butter?
if you whipe it, you incorporate air, so you end up with a completely different product. No better, no worse, juste very different
Texture is completely different
What if I told you.. texture means zero unless you eat blocks of butter, which no one does.
WANT 😮❤
All the more reason why they are featured here. It has to be good. France's take on food science...
😊❤
Betty bought a butter
but the butter was bitter
so betty bought another butter
to make the bitter butter a better butter. 🤭
How snooty do you have to be to have a personal stamp for your butter???
How do you even order this to the USA? I looked for it and would love to have this shipped to me, looks wonderful.
Have you tried their homepage? (Funnily enough, when selecting country you can pick afghanistan for some reason)
Maybe don't live in the US
What abt kerrygold ?
What is that level
In iindia we have always used salted butter
好的黃油口感真的差很多，不怕不識貨 就怕貨比貨❤
Thats butter be good.
Butter :
Butter, France : 🤯
The people I knowd regard adding salt to butter as a sign of lower quality as it is binding extra water.
It actually helps to draw out excess water from the rinsing stage which makes the butter last longer. I make my own butter from my cow's raw milk. Adding salt is definitely better.
@@jg5755 having a higher water content makes the butter not last so long and get rancid earlier. Adding salt prevents that ... but also less water makes the water last longer, but in an industrial perspective: water is cheaper than fat.
salted butter is better by far, its an axiome, no need to debate ^^ @@henningbartels6245
Butter milk good to drink?
Yes. Healthy but doesn't taste very good.
Agréable matinée c’est vrai ça un beurre une envie ….
I love butter n ghee. I cook w ghee everyday.
Salt must be getting added naturally in the manual process
Sweat doesn't come from brown or black hands, so it's not a problem for them I guess.
@@venkata224 ?
“Any remaining fluid is beaten out”
🤣🤣🤣