Rodolphe le Meunier Beurre de Baratte aux Algues (Seaweed Compound Butter) per oz

Rodolphe le Meunier Beurre de Baratte aux Algues — Tours, France

Rodolphe le Meunier is one of France's most celebrated affineurs and artisan producers, based in Tours in the Loire Valley. Trained under the legendary Marie-Anne Cantin and named Meilleur Ouvrier de France (Best Craftsman of France) in 2000, le Meunier brings the same obsessive attention to quality to his butters as he does to his world-renowned cheeses. His Beurre de Baratte — churned butter in the traditional French style — is made from the finest cream and finished with hand-harvested Atlantic seaweed, creating a compound butter of extraordinary depth and character.

The butter is rich, golden, and deeply flavorful — the clean, cultured tang of high-quality French cream balanced by the briny, mineral complexity of the algues. It's simultaneously oceanic and luxurious: a finishing butter that transforms everything it touches. Spread on warm sourdough, melted over grilled fish or shellfish, or used to finish a risotto or pasta, this is a butter that earns its place at the table.

"Beurre de Baratte — churned in the traditional style, finished with hand-harvested Atlantic seaweed." — Rodolphe le Meunier, Meilleur Ouvrier de France

• Producer: Rodolphe le Meunier, Tours, Loire Valley, France
• Type: Compound Butter (Beurre de Baratte)
• Flavoring: Hand-harvested Atlantic seaweed (algues)
• Origin: France
• Sold: Per ounce
• Best Used: Spread on bread, melted over grilled fish, shellfish, or steak, finishing sauce for pasta or risotto
• Pairs With: Oysters, grilled sole, lobster, sourdough, steamed vegetables

A compound butter from one of France's greatest artisan producers — oceanic, mineral, and utterly transformative at the table.