Best Canele, Best Oysters

Seaweed butter

Our annual holiday in Cap Ferret is about to end. I have let my phone run out of batteries. It is not all relaxation on this holiday. We have to make three very difficult daily decisions - which market to go to, which beach to swim at and where shall we eat oysters.

It was shopping at the market at Piraillan that we came across the butter. I had completely forgotten about Bordier butter from Brittany. FH read about butter with seaweed through it when we were living in London about 7 years ago. The only place it was available in Paris at that time happened to be at an epicerie opposite the apartment of some friends. We took a precious pat of butter back to London, swore it was the best thing we had ever eaten and promptly forgot about it.

I think Monsier Bordier supplies many top Parisian restaurants  with his  normal butterand I did a quick look online and his butter is now available at Quatrehomme Fromagerie. I think this is rather fatal for our ateries.

It was difficult to take this photo as FH kept grabbing the butered bread to eat . We thought the butter would go well with oysters but actually it competes with the salty oysters and is far better on its own. It takes just like butter with seaweed - deliciously creamy and salty. I am embarassed to say that the two of us got through all of the butter in 5 days.