Le Suquet Laguiole - FRANCE
Whey butter
"I still have a passionate interest in milk, which stems from my childhood" recalls Sébastien Bras, with pleasure.
"I have guarded many memories of my maternal grandparents' farm, where I would collect the swilling milk churns."
Recently, he has created a somewhat special butter. Rather than using the cream of the milk to make the butter, he had the idea of replacing it with the cream of the lactoserum (whey), recovered after the pressing of the Laguiole cheeses from the Coopérative Jeune Montagne. A butter full of flavour was thus created for the tables at Le Suquet. Decidely moreish.
