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Mar 19, 2014 08:56 AM

The Best Butter Available in Los Angeles?

MY favorite butter in L.A. is Buerre de Barrate by the renowned French cheesemaker Rudolphe de Meunier .. Melisse serves it, as does Republique, Providance and Trois Mec...

Has anyone tried this stuff?

Is there any other butter equal?

here's a piece about the butter.

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  1. I've heard of (but not tasted) some good cashew "butter".

    1. Maybe survey this prior thread and see if you find any likely contenders to try.

      2 Replies
      1. re: Servorg

        Interesting, I read that thread, which is three years old now, and it referenced The Fresh Market. I noticed there is a Fresh Market going in in the Laguna Hilla/Nellie Gail Ranch area, La Paz & Moulton. Whole Foods opened on La Paz about a year ago and Henry's/Sprouts has been a longtime staple on La Paz. I guess the affluence of the area is bringing in more, high quality stores.

        1. re: scottca075

          I saw that this past weekend but, had no reference point. Thanks to your post, I now do.

      2. It is really tasty. Almost makes Echire lousy.

        Superba will be serving it soon as well, but better to wait for Nicole's next open house me thinks.

        2 Replies
        1. re: TonyC

          Tony C. I thought NIcole's sold it , but do they only have it on a special event? that's good to hear about Superba.

          1. re: MAK47

            Assuming the blog is correct, and Nicole's does sell this butter: when you go to to the shop, not everything is in stock. OTOH, all of their cheeses/butter are sold through its wholesale channel "Gourmet Imports" which used to have open house days in the alhambra warehouse.

            I'd assume Epicure Imports carries this as well, and they still have quarterly open house days for general public. g'luck ordering it. Echire can be found at Whole Foods, etc.:

        2. For us mere mortals, President (salted and unsalted) is available at most Bristol Farms, and tastes more than adequate.

          8 Replies
          1. re: J.L.

            What would make French butters that much better, higher fat content? Would I be able to tell the difference on my morning toast? Have I been missing out on something? The honest truth is I was raised on the other butter (margarine) and converted to butter after I moved from home, so my taste buds may not have fully recovered from that!

            1. re: Scotty

              I simply add salt to any butter I use, thereby improving its taste quite a significant amount. Now, whether my BP likes this idea is open to question.

              1. re: Scotty

                Scotty , you would for sure tell the difference.

                1. re: Scotty

                  A lot of European butters are also cultured so they add a level of complexity and flavor that isn't found in generic American butter.

                  1. re: Scotty

                    I think a lot of cheeses and milk tastes better in France due to no laws requiring pasteurization. I don't think that stuff can be imported to the US though. So, not sure about the imported stuff.

                    My friend went to the Cordon Bleu in Paris and was explaining some stuff when I visited Paris last time. I grew up and reside in LA County suburbs and city.

                    1. re: tenxtone76

                      There was actually a story on this on NPR maybe a few months ago? It stated what's written above (IIRC). No pasteurization --> cultured cream --> better tasting butter. I think you might be able to buy a domestic artisan butter?

                  2. re: J.L.

                    Unfortunately, your monthly sushi exploits alone take you out of consideration for mere mortals. Please apply again in the future.

                  3. I love Buerre de Barrate! Tried it for the first time at Melisse. I also had one at a.o.c. that I loved but didn't find out what kind it was.