Butter is a national treasure, the reflection of a terroir, of an expertise. For some, butter can bring back a flood of memories and arouse emotion… emotions brought about by the memory of a slice of bread and butter eaten during childhood, or a slice of pound cake, the characteristic flavours of which leave their mark on us for a long time. It could even be called the Swiss army knife of gastronomy, as its uses seem infinite.

Walk into a kitchen and look for the butter… it is never far away. Trends change, culinary techniques evolve, but it remains the favourite ingredient of chefs. Used for roasting, browning meat or fish, glazing vegetables, adding body to a sauce, and even as the main ingredient in white sauce or hollandaise, butter has a thousand virtues. Adorned in a golden colour and blessed with a delicate scent, a knob of butter glides into pancake batter or purée. When clarified – in other words, free of whey – it can be used to slow-cook fish, such as salmon or St. Pierre, without compromising the delicate flesh. When immersed in clarified butter, the fish is protected from the harsh flames, feeling only the caress of the butter brought to about sixty degrees.