Seaweed butter - Bordier 125g

Created during a meal with friends, 1986
Marine butter, it draws its intensity from iodized algae, nicely colors the plates in its red, green and black tones. An obvious butter, combined with all fish and shellfish dishes, it creates a surprise with rare red meat.
The land and sea dream »
Jean-Yves Bordier was the first to create seaweed butter. This first flavored butter in its collection was created during a meal with friends, to accompany the fish of the day, a catfish. This butter acquired its letters of nobility thanks to Eric Lecerf, Chef at Joël Robuchon.
The algae that we use are harvested by fishermen on foot in Finistère, who make 2 harvests per year, because algae has a growth cycle of 5 months. The mixing of the tides allows the algae to be renewed by tearing out the old ones to leave only the young shoots.
Early 2014, production outage
In 2014, all the algae plants were torn off, even the young ones and the rocks, by the swell of 35 gales and 7 storms, concomitant with the mixing of strong tidal coefficients. These storms followed a winter of 2012-2013 which did not have enough light to build up advance stocks of algae washed in sea water then dehydrated at low temperature (35 to 40°C). .
9 months to make a child, 5 months to make seaweed!