Recipes

So what is CROFFLE? A CROFFLE is the marriage of croissant and waffle.   Ingredients: Frozen croissant dough (available in most supermarkets) Frozen or fresh berries Maple syrup  Le beurre bordier yuzu butter   Cooking: Thaw your frozen croissant dough for about 3-5 minutes. Preheat your waffle maker. Place the croissant on the waffle maker and press down, cook until it reach your desired crispiness. Top with Le beurre bordier yuzu butter, berries and maple syrup...

You are the butter to my bread ❤️...

Ingredients: 2 slices of brioche  2 pieces of foie gras  1 orange peeled 3 tbsp of brown sugar Salt & black pepper  Plain flour    Cooking: Slice the brioche to approximately 5mm thick. Cut it into rectangles around 2.5cm x 2cm toast it and keep it warm. Season the foie gras with salt and pepper and coat all sides with plain flour. Sear it in a very hot pan on both sides quickly just to caramelise each side (45 seconds each side) . Take an orange and peel it with a knife, slice it into slices approx 5mm thick and trim into even-sized discs approximately 1.5c..

Ingredients: 2-3 pieces pork chops 2 eggs 1 cup all-purpose flour 1 cup bread crumbs  1 tablespoon cornstarch 1 ½ teaspoon salt ¼ teaspoon ground black pepper Cooking oil Lemon wedges    Cooking: Rub salt and pepper all over the pork chops. Place it in a zip lock bag and store in the refrigerator for a couple of hours if time permits, if not minimum 10 minutes at room temperature. Pour cooking oil in a wide cooking pot and then heat up the oil. Meanwhile combine flour and cornstarch in a wide plate and mix well. Crack the eggs in a bowl. Beat unt..

Ingredients: 4 tbsp Le beurre bordier lemon butter 2 tablespoons olive oil 1 small-medium sized shallot chopped finely 2-3 large garlic cloves chopped finely 1 1/2 cups white wine 1 kg clams (cleaned and scrubbed) 1/2 lemon Fresh parsley leaves roughly chopped Salt and black pepper  Fish sauce    Cooking: Heat a large skillet over medium heat and add the butter and olive oil. Cook until the butter is almost melted. Add the chopped shallots and cook for 2-3 minutes, until shallots just change color. Add in the garlic and cook for another 1-2 minut..

Ingredients: Le Beurre Bordier butter Sourdough bread White button mushroom or wild mushroom.  Minced garlic Herbs (optional)  Pink salt Black pepper Chili flakes Wholegrain mustard Chopped chives or parsley    Procedures: Pan-fry mushrooms until well browned. Add a few knobs of Le Beurre Bordier butter.  Add minced garlic, chilli flakes and herbs. Stir well then season with pink salt and black pepper. Toast the sourdough bread. Spread wholegrain mustard or cream cheese on the toast. Spoon the mushrooms onto toasted bread. Garnish wit..

Ingredients:  2 pork chops  3 cups room temperature water  3 tbsp brown sugar 1 tbsp kosher salt 1 stalk fresh thyme 1 tbsp butter  1 tbsp olive oil Black pepper Wholegrain mustard Lemon wedge    Procedures: Puncture both sides of the pork chops with a fork.   Marination: Take a Ziplock bag and place the pork chops inside. Add water, brown sugar and salt into the Ziplock bag. Seal up and place the refrigerator for 2-6 hours.   Cooking: Take the pork out of the refrigerator 20 minutes before cooking. Pat dry the pork with paper t..

Ingredients: Naked lobster Butter Parsley  Red chilli Garlic Pink salt Black pepper Fish sauce  Parmigiano reggiano (cheese) Lemon wedge Pappardelle (or any kinda pasta) Cooking: Bring a pot of water to boil, add olive oil and 1 tsp of salt. Add your choice of pasta and cook accordingly to the pasta packaging instructions.  Heat up the skillet, butter.  When the butter starts to bubble, add in garlic, red chilli and parsley. Add the cooked pasta into the skillet, add salt, black pepper and fish sauce (optional), mix well.  Lastly, add in ..

Ingredients:  Wagyu Ribeye MB 8-9 Le Beurre Bordier Butter (1/2 a block) Fresh Rosemary Pink Salt Black Pepper   Procedures: Season the beef with salt and pepper. A quick sear on both side of the steak to seal in the juice (3-4 minutes each side). Slice the steak and plate them nicely on a warm pan. Use a small pan, add in butter and rosemary,  bring it to a boil. Filter the butter with a sieve to remove the milk proteins for better presentation (optional). Pour the melted butter gently over the steak. Enjoy while it’s hot. The medium rare meats are so..