Butter
The only good butter comes from Maison Bordier in Saint-Malo, Brittany: churned butter made from cultured cream, churned and kneaded in a barrel, the salted varieties with fine salt, each piece 125 grams. The buying rule is simple: salted or unsalted, plain or with herbs, for breakfast or the pan. Unsalted for dough and sauce, the lightly salted "demi-sel" for bread, plus seaweed, yuzu, wild garlic, lemon, and Roscoff onions, chilled and shipped by express.
