Butter in a Basket

Great quality ingredients are really essential for haute cuisine. However, it’s ironic that most (or not all) come from humble areas and beginnings. The Echiré Butter is one of them. Granted an origin AOC and recently awarded with an ISO 9002 for its entire process, from milk collection to the churning process, the Echiré Butter dates all the way back to 1208. In this region of western France, Echiré, the locals have reared cows since and because of the lands, the milk producing butter has a very distinct and subtle flavour. Mainly due to the grass which the cows feed on. This butter is unique to this area and cannot be produced anywhere else in the world. By the year 1904, the Echiré butter was considered the best in France and some even considered the best in the world.

Beurre Echiré is such a coveted item that up to 85% of what is produced is reserved in France, strictly for use by chefs of the finest dining establishments! Whatever they do to further fabricate this wonderful product, it is without a doubt that without humble products like this one, famed restaurants would never be as good. However it is also without question that to be able to obtain such an ingredient, would have to be costly. Like any other prized product, we as chefs really need to learn that, it is not always about the price (however it is unfortunate that this is the case today, especially here in narrow minded Singapore) but about giving the best quality to your guests. A fact that even close colleagues and friends of mine need to learn. Oh well, that is for another post so let’s leave the spotlight on the Butter.

For me the best way to enjoy this is simply with a warm baguette! Happy Fooding!!!