Chefs Get Creative with Compound Butters
Few things can be done to improve a fresh slice of bread slathered with butter, except for maybe mixing that butter with charcoal powder and smoked sea salt before whisking it over a bowl of ice. At least that’s according to one London chef who's just one of many innovative talents striving to elevate this classic ingredient to the next level.
With both science and unusual flavorings augmenting this everyday staple, butter is taking center-stage in restaurants across Europe. For many chefs, butters add oomph to a particular dish. To complement the seafood at the Grand Hôtel de Bordeaux, for instance, seaweed butter from St. Malo is served. In London's Birley Group restaurants—which include George, Harry's Bar and Annabel's—the grilled Iberico pork chop comes with paprika and hazelnut butter.
Photo by vdKG Design