Butter Used

[cabrales]

In the mashed potato discussion, you mentioned the significance of good quality butter. What kinds of butter do you use in the kitchen, and what kind of butter is served to diners?

[Heston Blumenthal]

We use a couple of different butters in the kitchen. Lescure butter for general use and for some pastry use we have a special butter with a lower water content.

In the restaurant we use a hand made unpasteurised butter from the Charentes with slight acidity. It is unsalted.

We do also keep some Echire in stock to cover for people who don't want to eat unpasteurised butter, pregnant women for example