May 20 2024
We are incredibly lucky to be able to count on chef Tristan Downes, currently head chef at Rondo Holborn to represent our dairy products.
We first met Tristan following our involvement with YNCOTY, and we had the opportunity to take him along with us to the mentor day, where he prepared a unique recipe using our Douceur de France butter.
He opted for an indulgent dessert that perfectly represents our butter: Brown butter sponge with brown butter ice cream, butterscotch popcorn brittle all topped with salted butterscotch sauce.
Here is what Tristan had to say about Douceur de France:
Whether it be making an emulsion, basting, or making brown butter, it's a huge essential in basting meat and fish to give it that golden and crisp look, or a cube of your unsalted butter going into a pasta to bring it all together. Silky smooth, and when brought to brown butter, an earthy nuttiness that is hard to mimic with any other butter. I also use DDF butter whipped and serve it with my fermented sweet potato bread and finished with a sprinkle of smoke sea salt does the trick every time.
VIEW ALL OUR NEWS