- Jun 28, 2018
- 1 min read
Exploring French butter, meeting the producers and learning about the terroir and what makes great tasting butter. First stop is Brittany known for its dairy and Bellevaire to learn about raw milk butter. Click here and listen to the story.https://suzanneradford.files.wordpress.com/2018/06/butter-part-1-seg-1.mp3
From raw milk butter at Bellevaire to organic butter and the ‘savoir faire’ at Le Bordier.https://suzanneradford.files.wordpress.com/2018/06/butter-of-europe-seg-2-final.mp3
So with an understanding of how butter is made, what do we need to know about using butter in cooking? Find out from Master cheesemonger Francois Robin who has the honoured title of Meilleurs Ouvriers de France and Chef Tugdual Debethune, expert chef at the Contemporary Culinary Center in Rennes, in the west of France.https://suzanneradford.files.wordpress.com/2018/06/butter-of-europe-seg-3-final.mp3
From Brittany to Paris and a taste of the finest patisseries at Yann Couvreur, YC, at Gourmet Lafayette. Listen to what makes a perfect croissant and what’s typically included in a Parisian le petit dejeuner. Click on the feature and enjoy!https://suzanneradford.files.wordpress.com/2018/06/butter-of-europe-seg-4-final.mp3
For more information on butter, the history, how to cook with it and recipes read all about butter here: Butter of Europe
The audio was broadcast on Dubai Eye 103.8 on June 28th 2018.