This quintessentially French combination is a delightful revelation to those who have never tried it and I believe the perfect way to kick off spring soirées on either side of the Atlantic. Recently, several American entrepreneurs have begun making high quality cultured and artisan butters, and should you come across one you adore, feel free to substitute it for the French butter.
Written by Sarah Leah Chase
Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.
Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.