Bordier butter is made from milk produced in both organic and sustainable agriculture farms in Brittany and Normandy. They are the last company making butter by hand in wooden cylinder, which are then moulded by expert hands with palettes to preserve their texture. For this reason, it takes 3 days to produce Bordier butter compared to 6 hours for industrial butter.
The sardines are coming from Atlantic and prepared by the family recipe of Jourdan from La Quiberonnaise.
The Espelette Bordier Chilli Butter gives a nice little spicy kick combined with the delicious sardines.
Chef’s Tip: Warm them up on the medium heat on the pan for 3 to 4 minutes.