Food

Le Beurre: Why Butter is Better in France

by Kate Robinson
Written By

Kate Robinson

Kate Robinson is an American in Paris. When she's not drinking craft beer or slathering baguettes with sheep cheese, she can be found planning her next outdoor adventure. Kate's writing has also appeared in publications such as Modern Farmer and France Today. View Kate Robinson's Website

4 comments on “Le Beurre: Why Butter is Better in France

Nice story. Yum!!!

Border butter is one of the things we brought back from Paris on our last trip.

Reading this I had to run to the fridge for a lick of salted butter(aux cristaux de sell de mer de Noirmoutier). So yummy. Back in the states a butter stick sat in my freezer for months, totally unappealing.

Some years ago, I went on a trip via Nouvelles Frontières, and at least once a day at meal time (sometimes more than once), there was a heated discussion of which region had the best butter. As the only non-French member of the group, I sat back and listened.
Few things make me salivate like the smell of butter browning. Maybe onions…cooking in butter of course.

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