Bordier Butter with Chef Ludo Lefebvre
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- Опубліковано 25 січ 2017
- Any French chef can tell you that the foundation of their cuisine is butter. So when we visited the Jean-Yves Bordier Butter factory in the Brittany region of France and had chef Ludo Lefebvre help in the process, it was nothing but pure amazement in his eyes. Le Beurre Bordier customizes it's butter to the specifications of the chefs they send it to. Chef Ludo Lefebvre learns first hand how it's done. Watch a full 5 minutes worth of butter heaven, you won't believe it...
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season five, join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of chef Ludo Lefebvre, airing on select PBS stations, and subsequently premiering in nearly every PBS market this fall (check local listings below).
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This is the most French thing I have ever seen
It's Breton.
The French take food to levels most cannot imagine.
You can tell how much joy and pride he has just from the way he talks about something as simple yet essential as butter
It's endearing how much Ludo appreciates their product and passion. I wish he had met with Jean-Yves. Food insider did an interview with JY and the host's mismatched level of enthusiasm/appreciation for artisanal butter was painfully obvious. Would have been amazing to see Ludo and JY geek out over butter excellence.
3:10 THIS MAN JUST SAW GOD IN ALL OF HIS GLORY.
LOL - true
If every ingredient you cook with is created with this amount of care, it is no wonder the french are at the pinnacle of making good food.
No offence to French people but when it comes to food, they come 2nd Italian>French>British
Those are some seriously moisturized hands
Incredible! Some nations are good at making large quantities of food with factories. Others have thousands of years of practice perfecting culinary knowledge.
Didn't even realize this was mind of a chef, loved the first season with David Chang, haven't gotten to the rest yet though. Judging by this I am sure I will love it.
04:09 - Is he doing Julia Child's impression?
Best Ludo video so far!
I have watched this video so many times! I can’t get enough I think it’s absolutely fantastic!
This is one of the coolest things I've seen in a while.
I love that a place where people are so dedicated to a fine product still exists. Bravo.
I didn't expect to like this video. However, the way they tied the wood of the table, and the salt water of the butter's tears made me appreciate the labor and dedication they have in their profession.
Beautiful. Art. Truly.
That is a stunning amount of work........
So fucking satisfying.
INCREDIBLE!
Still amazed by their butter-true passion
That is just amazing
So awesome.
c'est tellement satisfaisant comme vidéo
Loved that. Gave me a whole new way to look at butter! Thanks.
if hans zimmer made a commercial for butter
If salt is so essential in creating the texture and taste, I wonder what kind of process goes into making an unsalted butter.
I was wondering the same thing. Like I always buy two types of butter at home. I buy the cheap, fast churned stuff for my cooking and I buy the pricey, European-style butter (Irish actually) for anything I eat directly (e.g. spread on bread). I always buy salted for that but I always assumed that the unsalted Euro stuff would be just as good (just without the salt). Now I'm going to have to buy some to find out. Personally, I expect to find no difference except that one was salted and the other was not.
the unsalted butter has no taste, that's why
Insulted butter has the same process but without the salt. The cream must be removed from the milk and it must be worked, by pressing or centrifugation, until most of the water is removed. In Italy the minimum percentage of fats in butter is 82 I think, while the rest is water. After this part the butter must be fermented to obtain the flavor, color and aroma that the producers want (this part is mostly influenced by the characteristics of the milk). Then it must be shaped and enveloped in his packaging and the work is done.
@@louispoulain Butter has an incredible amount of taste. Salt is something we add to that taste, but if you can't appreciate simple unsalted butter, you have a corrupted palate.
LeMajor I love Brittany butter. We go there every year and always bring back some to the uk because the flavour is distinctively different to the British butter I usually have to buy. I hope to be going back again this year. Bon journée.
Wow, that is amazing. Such dedication, skill, hard work. Who knew?
oh god, so fluffy, creamy.
I just finished half a baguette and half a pack of this butter in one sitting…it’s like crack. Superb!!
The Face that Lefebvre is making 3:05 just shows how much the French are attached to their butter.
Breton specifically, not any French. Southerners are more into olive oil, and Parisians often have questionable taste when it comes to butter.
dat orgasm face
i can relate
WOW
This is true European crafting..ground zero for everything 😻
Makes me feel bad for buying Land O Lakes butter now...
Sadly, the most important part in not in the video. The nutritional value of the butter can increase a lot, when the bacteria ferment the milk and fat, before the skimming.
The probiotic bacteria can add vitamins as the byproduct of the short fermentation.
There is a lot more to the artisan butter, than it is visible in the video.
This is not the most important part. But thank you
My bf got stopped by a store owner when he went for the winter butter. He got told he has to buy the spring butter. He learned!
The natural sweaty hand salt from the unglove buttermaking help the flavour
Thanks for the video. Just wondering how I can get my restaurant s name on their butter ans promote it
The best beurre in the world!
Here's a longer video of the same:
ua-cam.com/video/ZyXUzhTn0kI/v-deo.html
Damn!! 😮👏👏
Anyone know where I could buy a set of the non-wood butter paddles they use to work the butter?
This looks so appetizing, I’d be totally down to eat this butter straight up with it not being spread on anything. Also, I imagine it being very rich, so diabetes here I come.
They should cover their hands and mouths.
To our American friends, you can buy all the flavors of Bordier Butter in the US from Frenchery in the San Francisco Bay Area (we ship nationwide). Don't hesitate to reach me directly with any question
I thought the guy i the red cap look familiar, and i realized he was the funny chef from feast mansion 😂😂
BUTTER DOGGGGG DOG WITH THE BUTTER butterdogg
03:17 ...it will continue to cry on the table
BUTTER!
Just ate the butter. Incredible♥️
if you ever see Ludo having fun like this; beware! something is up
paula deen would be proud
1:42
Southern French will tell you the foundation of their cuisine is olive oil.
South-western French will tell you the foundation of their cuisine is duck fat
@3:42 What kind of tool is it being used to shape butter?
Butter pat
@@ehmaho Thanks!
Can anyone tell me why the butter doesnt melt??
Wouldst thou like the taste of butter?
That kneading machine looked super safe.
It is
Super customized butter. Might be expensive way to do simple stuff.
Started buying Bordier Butter.. can’t seem to buy cheaper butter now
I'll bet the brittle version they started with tastes the same as the finished product, except fort the salt obviously. Aeration only effects the texture. Plus, their hands are warming up the butter, giving it a softer texture as well.
Carl Stawicki To a barbarian, yes, it all tastes the same.
How did I get here.... I love the internet
Do they also treat their cows nicely?
i love french accent. my fiance is belgian
this is great hahaha but I can't wait to see some people talk about gloves 😂😂😂
Where's Jean Yves?
things that they used to call industrialise are now called custom hand made. wonder if back then there is something like " these butter are pure hand made, not something that can be done with the help of machine".
İt was all good like a dream ..
l woke up when he fingered that butter from beginning to the end..... Gosh
I win!
World: fat is bad for your health
France: Quoi
"a machine can not do that " . machine does 90% of the job
its more about when to know the texture is right.
Krister Kjørholt Yep!
A machine can also know if the texture is right with like 100000x the accuracy of a human
"More complicated and expensive" until machine learning technique is applied, and then it produces better butter than the humans. Every single thing will be like this in the future
@@1lapmagic Once the rules are decoded, AI will step in and the job will be over.
Warning: food porn!
Butter porn*
Nice sweaty hands all over that butter
Why is nobody wearing gloves????
Marribel who is the biological mother that unfortunately bashed me when I was a baby and sold me to my adoptive parents. My Mum Isabell who had raised me from the age of two deserves the Title of a Saint. I am speaking the Truth.
So... does it just end up tasting like store-bought quality butter anyway?
If you have a stand mixer, try making your own hand made butter sometime. All you need is heavy cream, ice water, and salt. Store bought machine made butter can't even come close to the flavor of real hand made butter.
If you have a stand mixer.... ....flavor of real hand made butter
What?
i think hes contradicting his own idea.
LOL i doubt it!
it's probably so good you could eat it on its own, spoon by spoon!
(this is coming from a person who loathes butter!)
but seeing it made like THIS? i'd be tempted.
Meaning in small batches and not with large industrial equipment. Not literally with just your hands. Duh.
That's a lot of sat!
"It's done ENTIRELY by hand", said by man as he's using a machine that helps him fold and move the butter.
Yep, he's definetly French, by the way he needs to be superior by exaggerating everything.
That beard is a crime no?
what is my purpose?
@Alex shoe OH MY GOD
I think I just got diabetes from seeing the first few seconds of this video.
paymoneywubby
And today's vegan nightmare is brought to you by....
Cows don't die from being milked. It doesn't even hurt them as long as they are ethically farmed, and, I promise you, the farming practices that go into making butter of this caliber are NOT factory farms.
Come on guys, when will mind of a chef Grant achatz / thomas keller / Curtis duffy / Carlo Mirarchi ever happen.
you had magnus nillson, david chang, david kinch, that's good, but the others are such fillers.
sincerly -
a fellow chef and avid fan since season 1
While I agree that the names you mentioned would make some awesome episodes of MOAC, I think it's a bit unfair to call the others filler. There's more to cooking than fussy fine dining.
a machine can do this, and should do 99% of the work here. Imagine slapping butter for 8 hours a day every day. lol
Don't worry for them lol
All I can think about is how much human sweat goes into that butter.
Molhedim that's what gives it the flavor, the salt! Kappa
this isnt as good without the big man
Can we sue them for contaiminating butter as they are touching a mass produced food product without gloves.
If you love animals, how about eating a vegan diet?
are you offering lover?
I do love animals. They're delicious if cooked right.
Vic Bowker yes, you are correct, and they are also pleasant companions
LeMajor only you know what is right for you, I've never said any different
LeMajor because I follow my own happiness advice, I do what I like without the need to justify myself to anyone else
This looks delicious but not very hygienic! Talking and spitting and all those ungloved hands!!!!
🙄
Are you American?
pretentious much?
No. When someone is passionate about something you can't call it pretentious.
Sooo.. no gloves? I dont think i want to eat that butter ,sorry!
you realize it comes out of the bottom of a cow right?
no it doesnt it cames from milk
Which comes from a cow... lol
Helena Sousa ...........milk is still from a cow dude...
France has pretty rigorous health codes, so you can be sure they keep their hands clean.
Damn!! 😮👏👏