You are the butter to my bread!

Bonjour lovely readers,

 

Ok, what is the first word you imagine when you think about French pastries? …About croissants?

Hmmm that’s right…Butter!

Ooooh butter! It reminds me of the movie Julie & Julia (starring Meryl Streep and Amy Adams). Have you seen it? It tells two true stories: the first is about Julia Child’s life, her passion for French cuisine and her perseverance to publish her book about French cuisine; the second story is about Julie Powell, a New York writer who starts a blog about cuisine and then decides to make Child’s 524 recipes in 365 days. A nice comfy film if you want to chill and work up an appetite!

Yes. Butter makes everything better. My dad used to be a chef and the two most important things he ever taught me about cuisine are simple:
- “Use fresh produce” (to experience the authentic taste of ingredients)
- “Always link your sauce with butter!”

 

Oh, by the way, do you know what butter really is? It’s simple.

After whole fat milk is collected at the farm, the cream is removed to be pasteurized and whipped. Thanks to this process, the cream will become thicker and thicker until we get butter! Easy! After that, you can add salt or not. In France, people are so passionate about salted or unsalted butter. Opinions vary by region. Some use unsalted (for example in the East) and you want to be sure you don’t talk about unsalted in the West of France or they will automatically know that you are not from there. True story!

At Yann’s, every year we use about 3.5 tons of butter! Oh don’t worry; we probably eat 1/3 of it just trying all our delicious products every day!

That’s right, every time you ask yourself “What makes it sooo good?” The answer is butter. Oh, and… a tiny bit of Yann’s je ne sais quoi ;-)

Have a beautiful day guys! Enjoy life. Enjoy food. And even more important, don’t skip the butter!

As Paul Child told his wife once, “Julia, you are the butter to my bread and the breath to my life. I love you darling girl.”

{Written by Emile}