The Collection
Butter Profiles
Terroir, churn, and tasting notes for the butters held in the collection.
Unsalted
Sweet Cream Butters
Beurre d'Échiré
Poitou-Charentes
Refined and quietly elegant — churned in wooden barrels since 1894.
- Churn
- Wooden barrel churn
- Butterfat
- 82%
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Gaborit Beurre Cru
Vendée
Raw Jersey-cow cream churned in a wooden baratte — nutty, brothy, alive.
- Churn
- Wooden baratte
- Butterfat
- 82%
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Isigny Ste-Mère
Normandy
Marshland pastures give a deep golden colour and pronounced depth.
- Churn
- Traditional churn
- Butterfat
- 82%
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Grand Fermage
Vendée
Beurre de Belleville-sur-Vie: gentle, extra-fin, quietly grassy.
- Churn
- Slow churned
- Butterfat
- 80%
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Elle & Vire
Normandy
A dependable table butter with clean cream and soft acidity.
- Churn
- Traditional churn
- Butterfat
- 80%
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Montfleuri
Poitou
A lighter spread that keeps a surprising amount of dairy character.
- Churn
- Reduced fat
- Butterfat
- 60%
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Président
Normandy
The everyday benchmark against which the collection measures others.
- Churn
- Traditional churn
- Butterfat
- 82%
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Alain Ledanec Fin et Naturel
Northern France
Fresh, clean dairy flavor from the family-owned Briois house in northern France.
- Churn
- Traditional churn
- Butterfat
- 82%
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Demi-Sel
Salted Butters
Butters finished with sea salt — a different register entirely.
How we taste
Nothing but the butter
Each butter is tasted cold and on its own, without bread or other accompaniments, allowing its aroma, texture, flavor, and finish to stand on their own. Every butter is tasted twice for a fuller impression of its character.
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New butter profiles, tasting notes, and stories from the world of French dairy — a few times a month.