Marine butter, it draws its intensity from iodized seaweed, beautifully colours the plates in its red, green and black tones. A butter of course, associated with all fish and shellfish dishes, it creates a surprise with a red meat. The dream of land and sea Jean-Yves Bordier was the first to create a seaweed butter.
This first flavoured butter in his collection was created during a meal with friends, to accompany the fish of the day, a brill. This butter has acquired its letters of nobility thanks to Eric Lecerf, Chef at Joël Robuchon. The seaweed we use is harvested by fishermen on foot in Finistère, who harvest twice a year, as seaweed has a 5-month growth cycle. The mixing of the tides allows the renewal of the seaweed by pulling out the old ones and leaving only the young shoots.
