First produced in 1989, Echiré butter is still manufactured traditionally in teak barrel-style churns to this day. Cream is churned for two and a half hours, which imparts a velvety texture and bold hazelnut flavour. The dairy is then washed and beat to develop a creamy, even texture. Dairy from several French provinces go into the product, where cows feed on top quality grass in the warmth of the...

Elle & Vire is a favourite supermarket French butter brand in Singapore. Originating in Normandy, its exceptional terroir offers top quality dairy. Elle & Vire butters are great for spreading, cooking or pastry. They can be used whatever the need, whether you're cooking like a chef or adding a special touch to dishes. With a good flavour, smooth texture and a medium richness, Elle & Vire holds its...

Grand Fermage sources its milk from the Grand-Ouest and Rhône-Alpes region, only working with farmers take the greatest care of nature and their cows. The Noirmoutier sea salt butter deserves a special shout out – this exceptional product is made with Noirmoutier sea salt crystals, and you can feel the little grains of crunchy salt before it melts immediately on your tongue. We highly recommend it...

Isigny Sainte-Mère uses milk from the Isigny region, where cows graze in mineral-rich pastures and a warm, temperate climate by the sea. The dairy is thought to be some of the best in the world. Adhering to age-old techniques to create its butter, cream is left to rest for about 18 hours before it is churned, allowing the butter’s full flavour and aroma to shine through. With distinctive notes of...

Frequently touted as the best butter in the world, La Beurre Bordier still uses the traditional ‘tapage’ method to craft their butter, which involves kneading the dairy with a malaxeur (wooden machine) and then pounding and shaping it with wooden paddles. Only the best fresh milk from small farms in Brittany are used, and the butter's aroma changes with the seasons due to the different feed that t...

Le Gall stays true to the tradition of butter-making. The product is left to mature with enzymes, followed by the slow and traditional churning of Brittany’s best fresh creams. The lengthy artisanal procedure takes an entire day to make and echoes the dairy production method of traditional farms in Brittany. Only ‘grand cru’ milk from the western French region of Cornouaille is used, to ensure the...

Founded by André Besnier in 1933 in the town of Laval, France, Président brings over 75 years of French artisanship and tradition. A unique combination of soft and salty, this spreadable butter is the perfect table butter. Add it to vegetables, cooked meats, cold cuts or seafood for a touch of savouriness. An unexpected whiff of pepperiness also creates an interesting complexity, but it can come a...