Vieux Bourg Double Churned Butter – Wild Peppers

This butter sets rich Breton cream against the distinctive perfume of wild Voatsiperifery pepper from Madagascar. The aroma is immediately expressive: floral, woodsy, and lightly citrusy, with a pepper character that feels lifted rather than blunt. On the palate, the butter rounds the spice and gives it room to bloom gradually. Creamy sweetness arrives first, followed by hints of dried flowers, forest floor, and warm citrus peel, then a fine pepper tingle that lingers without overwhelming the dairy. The pepper’s complexity makes the butter taste layered even in a very small serving. When warmed, its fragrance becomes more pronounced and the spice spreads evenly through sauces and pan juices. The finish is savory, aromatic, and gently warming, with enough clarity to wake up mild ingredients while remaining elegant beside delicate proteins. It is a pepper butter for cooks who value aroma as much as heat, and for the table when plain butter would feel too quiet.

Slice onto grilled beef, lamb, roast chicken, duck breast, or a simply seared pork chop. The pepper is especially flattering with mushrooms, lentils, roast carrots, celeriac, and potatoes, whose earthy sweetness echoes its woodsy side. Melt gently over scallops, white fish, prawns, or lobster for a fragrant alternative to a conventional beurre noisette. Stir into fresh pasta, polenta, mashed potatoes, or scrambled eggs just before serving. On bread, try it with radishes, roast beef, or a mild cheese so the perfume remains clear. Pair with Syrah, Pinot Noir, dry cider, or an aromatic white such as Viognier. Use a restrained hand at first; a little carries a long, graceful pepper finish.

Le Vieux-Bourg has made butter in Plœuc-l’Hermitage in Brittany since 1956. Its traditional method uses two passes through the churn, with time for the cream to rest between them. That patient rhythm helps develop texture and aroma before the butter is finished and wrapped by hand. The gourmet collection brings the generous character of Breton butter together with ingredients chosen for the table rather than for novelty alone. Each flavor is designed to remain recognizably buttery: creamy, practical, and ready for bread, seafood, vegetables, or cooking. It is an approach rooted in local craft but made for contemporary kitchens, where a small piece of expressive butter can transform a simple ingredient into something memorable. This flavored edition carries that tradition forward with a clear, savory identity and an unmistakable sense of place.

Keep refrigerated at 0°C to 4°C. Keep sealed or tightly wrapped to protect flavor and aroma. Allow the butter to soften briefly before serving, then return it promptly to the refrigerator. Contains milk.