Beurre de Baratte Butter

Yes this butter is so good, we import it from France.

Rodolphe Le Meunier is France’s famed affineur-fromager (cheese maturer) and a Meilleur Ouvrier de France—the country’s highest craft distinction. For this butter, he partners with a small Normandy dairy in Val d’Ay (Lessay) where sweet, pasture-rich cream is cultured with lactic starters, then slow-churned in a traditional baratte until it turns luxuriously satiny. Each wheel is hand-molded and finished with delicate crystals of Fleur de Sel from Île de Ré, the Atlantic island whose salt pans are prized for clean minerality and gentle crunch. It’s the butter French chefs stash for “finish-the-dish” moments.

Why it’s special

• Cultured cream → natural crème-fraîche tang and deep dairy sweetness

• Baratte churn → smaller water droplets, silkier mouthfeel, better melt

• Hand-molded + Fleur de Sel → elegant salt pop without harshness

• 80% butterfat → serious flavor and performance for cooking

Tasting notes

Buttery brioche and warm hazelnut, a touch of yogurt-like tang, long finish of sea air from the Fleur de Sel. The texture is dense yet spreadable with tiny, pleasant salt crystals.

How we use it (chef playbook)

• Steak finisher: Slice a cold coin and land it on a hot Ribeye, NY Strip, or Tomahawk right before serving.

• Basting butter: Spoon over searing filet mignon or scallops for a glossy, nutty glaze.

• Beurre monté & sauces: Pan sauces, beurre blanc, peppercorn sauce—this butter won’t break your heart.

• Vegetables: Melt over grilled asparagus, charred corn, or roasted potatoes.

• Bread moment: Let it soften; smear on warm baguette and try not to eat the whole loaf.

• Baking: Game-changer for cookies and shortcrust when you want cultured depth.

Pair it with (Meat N’ Bone favorites)

• American Wagyu Ribeye or Prime NY Strip (finish + slice against the grain 😉)

• Cold-smoked salmon or caviar service (butter + toast points)

• Iberico pork chops (rest, then brush with a knob to glaze)

Serving & care

Keep refrigerated (0–6°C / 32–42.8°F). For peak flavor, temper 15–20 minutes before serving. Rewrap well or store in a covered butter dish to protect aroma. Freezes beautifully—portion first, then freeze up to 3 months.

Specs

• Origin: Normandy, France (Val d’Ay – Lessay)

• Style: Cultured, slow-churned (“baratte”), hand-molded

• Salt: Fleur de Sel – Île de Ré

• Butterfat: 80% • Salt: ~3%

• Net weight: 250 g / 0.55 lb