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Le Beurre: Why Butter is Better in France

Why does French butter taste so good?

Frédéric BISSON

I hated butter when I was a kid, unless it was melted in mashed potatoes. Fast forward 20 years and here I am, living in France, regularly licking butter off my fingers while making tart crust or smooshing fat slices onto naked hunks of bread in the morning. Somewhere along the line, someone slipped me a sliver of Echiré and changed my world. There’s no going back once you’ve experienced the tender melt of cultured-cream butter on the tip of your tongue. But I wondered: what exactly makes this ubiquitous ingredient so good here?

Why does French butter taste so good?

JenSteele; jules

According to Luisa Weiss, author of My Berlin Kitchen and founder of the blog The Wednesday Chef, the easy answer is fat. “The main difference between American and European butter is that European butter has a higher percentage of fat than American butter,” she explained over the telephone from her home in Berlin. American butter averages 80 percent fat, while European standards hover around 85 and 87 percent, with the legal French minimum being 82 percent. It’s not a huge difference – we’re talking 5 to 7 percent – but it’s enough to give European butter a deeper, richer flavor than its American counterpart.

Why does French butter taste so good?

Luca Cerabona

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Posted in Food | 4 Comments »

Myrthe: A Quality Cantine and 100% French Épicerie Along Paris’ Canal St-Martin

HiP Paris blog. Myrthe, a locally sourced epicerie and cantine off of the Canal Saint Martin. Street view of the colorful cantine.

Long-time friends Marion and Laura couldn’t have found a better spot for Myrthe, the half-cantine, half-épicerie they opened in December 2014. Sandwiched between specialty coffee shop Ten Belles and lush florist Bleuet Coquelicot, Myrthe is one of the Canal St-Martin’s newest tenants. And it’s a great fit for the area. In addition to serving sandwiches, salads, and gluten-free pastries on-site, Myrthe offers a selection of take-away apéro baskets that demand to be eaten canal-side. “The hardest part about opening a business in Paris is finding the right spot. We got really lucky with this one,” says Marion.

HiP Paris blog. Myrthe, a locally sourced epicerie and cantine off of the Canal Saint Martin. Grab a coffee, settle in and stay awhile.

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Posted in Food, Restaurant Reviews | 2 Comments »