Bordier Wild Garlic and Kampot Pepper Butter

Beurre Bordier à l’Ail des Ours et Poivre de Kampot is a delicate interplay of creamy, herbaceous, and spicy sensations. The butter itself, churned from organic milk, is exceptionally smooth and soft, thanks to Bordier's traditional malaxing process. The wild garlic, also known as bear's garlic, introduces a vibrant freshness that dances on the palate, a far more subtle and refined flavor than conventional garlic. Kampot pepper, sourced from Cambodia’s famed terroir, adds a distinctive aromatic spiciness—its fruity, floral notes complementing the wild garlic perfectly. This butter stands out for its luxurious texture and the intricate balance of its ingredients, elevating it above your typical flavored butter. It's a gourmet experience of complex simplicity.

Beurre Bordier à l’Ail des Ours et Poivre de Kampot can be used to enhance both casual snacks and sophisticated meals:

• Spread on crusty artisanal bread alongside radishes for an elegant aperitif.
• Melt it over roasted potatoes to add depth and richness.
• Use it to finish a grilled ribeye steak, adding a touch of herbal freshness to the boldness of the meat.
• For a refined twist, spread it over a bruschetta topped with roasted tomatoes and cured meats.
• Stir into hot pasta or risotto for an effortless gourmet upgrade.

The combination of Kampot pepper and wild garlic in this butter is a nod to the rich culinary traditions of two different worlds. Kampot pepper, a prized IGP-protected product, has been cultivated for centuries in Cambodia, where it is renowned for its unique, multifaceted flavors. Wild garlic, on the other hand, has long been a forager’s delight in European forests. Known for its potent health benefits and delicate flavor, it has earned a place in high-end kitchens. This butter not only brings these two ingredients together in harmony but also pays homage to their distinct origins, making it a perfect conversation starter at any dinner table.

Store the butter in the refrigerator at a temperature between 2°C and 6°C. Once opened, wrap it tightly to prevent it from absorbing other odors. Best consumed within two weeks of opening for optimal flavor and freshness.