Hand-churned cultured butter with Périgord black truffle that blooms on the finish.
Maison Bordier's hand-churned cultured butter from Saint-Malo, folded with Périgord black truffle. 125g bar. Ships from Beverly Hills.
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This is the Beurre Bordier au Truffe Noire from Maison Bordier in Saint-Malo, on the Brittany coast. It is cultured cow's milk butter, hand-churned on a wooden malaxeur since 1985, with shavings of Périgord black truffle folded in at the finish so the aromatics stay lifted instead of getting cooked into the fat.
The base butter itself is in a class of its own, dense and silky with a real cultured-cream tang, closer to crème fraîche than to any supermarket sweet-cream. The truffle sits right on top of that: damp forest floor, wet stone, a little garlic-and-mushroom depth that reads unmistakably as tuber melanosporum. It comes in soft at room temperature and melts clean over anything warm, and the truffle keeps blooming on the finish for a good half minute after.
A 125g bar is meant to be used, not saved. Slide a coin of it under the skin of a roasting chicken, melt it over soft-scrambled eggs, finish a risotto with it off the heat. Right in the sweet spot for the moments where a normal butter would be underselling the plate.
Spoonably soft at room temperature, silky and dense on the knife, with visible flecks of black truffle running through the pale yellow paste.
Cultured dairy richness up front, then a deep, savory pull of black truffle that takes over the middle of the palate and holds there.
The truffle lingers well after the butter has melted away, a woodsy, mushroomy aroma that keeps blooming for 20 to 30 seconds.
Full cultured-cream character, thick and yogurty on the front of the tongue, closer to crème fraîche than to a supermarket sweet-cream butter.
A quiet browned-butter note underneath the truffle, more suggestion than statement.
Pure Périgord black truffle: damp forest floor, wet stone, a little garlic-and-mushroom depth that reads unmistakably as tuber melanosporum.
No heat, no bite.
None rind
No rind, this is butter.
Cultured Butter with Black Truffle stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Bubbles cut the fat and leave the truffle standing on its own, and a rounder oaked white echoes the earthy notes without fighting them.
A pinch of salt and cracked pepper is really all the truffle needs, whether that is on warm bread or melted over a soft-scrambled egg.
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“Hand-paddled cultured butter in the 19th-century Breton tradition, built on grass-fed Brittany and Normandy milk and finished in small flavored batches that other producers can't replicate at scale.”
Cultured cream slow-churned in wooden barattes, then hand-kneaded (malaxage) on a wooden table with teak paddles — a 19th-century technique that lets flavorings fold in without breaking the texture.
Carefully packaged and shipped from our Beverly Hills shop.
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