Le Beurre Bordier's Algues comes out of Jean-Yves Bordier's atelier in Saint-Malo, Brittany, and it is the butter chefs across France reach for when they want the sea in the dish. Cultured cow's milk cream is churned slowly and then worked by hand on teak malaxeurs, a 19th-century Breton method that gives the butter its dense, cold-plastic body and lets flavorings be folded in without heat.
Into that base go Breton seaweeds, dulse, sea lettuce, and nori, kneaded in cold so the marine notes stay bright. The paste is deep yellow, spreads cleanly straight from the fridge, and reads cultured and yogurty on the front before a clean wave of briny, mineral, tidal-pool green comes through the middle. The finish is savory and salted, more oceanic than salty, and it hangs on the tongue longer than a fresh butter has any right to.
This is a finishing butter first. A knife-swipe on warm sourdough or a buckwheat galette, a coin melting over seared scallops or a piece of fish straight off the plancha, radishes and fleur de sel on a hot afternoon. In Brittany they treat it like a condiment, and once you have a slab of it in the fridge you will too.
Real reviews from The Cheese Store of Beverly Hills Google Business Profile. Curated by Dom and his team since 1967.
Domenico and his team are fantastic. I’m a chef and I often get my supplies from The Cheese Store — unique products, carefully selected, from top Italian and French cheeses to excellent local ones.
Absolutely loved the cheese store! Everyone was super helpful and friendly. Lena helped us — she was very knowledgeable on all the cheeses: where they came from, what the region is like, what they are known for. It was like wine tasting for cheese.
Ordered several cheeses from them and the wrong items were delivered. Contacted the store and they recognized the error and immediately sent the correct order the next day without any fuss. Really appreciate the promptness and professionalism.
Packed cold for overnight delivery.
Add to Cart →Cold-ship 2-day overnight nationwide
