Seaweed Butter Small Block

A seafarer’s butter, it draws its intensity from seaweed filled with iodine, and colors your plates with its lovely tones of red, green and black. An obvious choice for your seafood and shellfish dishes, it packs a real “wow” factor with a cut of rare red meat. 1. Surf and Turf Dream Jean-Yves Bordier was the first to create a butter with seaweed. This first flavored butter in his collection came into being for a dinner amongst friends to go with the day’s catch, a brill. The butter became nobility thanks to Eric Lecerf, Head Chef at Joël Robuchon. The seaweed that we use is gathered by the coastal fishermen in Finistère, the most westerly département in France. The seaweed’s lifespan is five months, which allows for two harvests yearly. The action of tides and waves allows for renewal of the seaweed by ripping out the older plants leaving only the young “sprouts.” 2014: Out of Seaweed The beginning of 2014 saw a lack of stock as all of the plants had been ripped off of the rocks by exceptional swells, gale-force winds, and 7 different storms concurrent with high tide ratios. These storms struck after the winter of 2012-13 which was so overcast that there was not enough light to build up seaweed stocks in advance. Plants have to be washed in salt water and dehydrated at low temperatures (35-40°C or 95-104°F). It takes 9 months to make a child, and 5 months to make seaweed!

Sold by: each

Status: Preorder

About the brand

Jean-Yves Bordier is the last remaining artisan to knead his churned butter in a wooden cylinder, and to sprinkle fine sea salt by hand. While kneading and salting, the butter loses water, and in the process, it "cries" and develops its taste, complexity of areas and a silky texture.

Shipping

Our fleet of trucks delivers Monday to Friday between Santa Barbara and San Diego. Place your order before 5PM for next-day delivery. We cannot guarantee next-day delivery for orders placed after 5 PM.

Delivery Calendar:

• Los Angeles area: Monday to Friday
• Orange County: Tuesday & Friday
• San Diego North, Zone 1: Wednesday & Friday
• San Diego South, Zone 2: Tuesday & Thursday
• Santa Barbara: Wednesday
• San Jacinto: Wednesday

For other locations, we ship by the pallet or via FedEx. Contact us for more information.

How to order?

We only work with food professionals. First, you need to open a business account. Then, place your orders via :

• email: sales@savorygourmet.com
• phone: (310) 391-5422
• Rekki: a digital order guide for chefs. Ask your sales rep to set you up.