The son of a cheese-maker and refiner who dreamed of adventure and long-distance travel, Jean-Yves Bordier dropped anchor in Saint Malo in 1985. He then rediscovered the art of kneading butter in the 19th century tradition, and perfected it. Its butter, with its silky texture and perfect balance, follows the course of the seasons, with savory, fruity or vegetable variations…
This spring, Jean-Yves Bordier honors sarrazin in a gourmet creation, with toasty notes and a crunchy texture, to be discovered from March 25 onwards at our cheese tastings and crêpe and galette workshops!
