The people behind a butter
with unique flavour
In the company of Kevin Zwygart, Pastry Chef at La Maison de l’Excellence, Ambassador Chefs Jeffrey Cagnes, Benoît Castel and Joaquin Soriano set off to Lescure’s area of origin to meet the people who participate in the crafting of this exceptional PDO Charentes-Poitou Butter.
« I strive to feed people, work the land, and raise my cows in such a way that they produce the best possible milk. »
Frédéric Rousseau
Dairy farmer in Plaine d’Argenson, Charentes.
« The secret of Lescure butter is slow ripening of the cream, which lasts a minimum of 16 hours. »
Fabrice Asselineau
Head of the Butter Department at the Lescure dairy in Surgères.
« Being from the Charentes-Maritimes region, it is very important for me to work with PDO Charentes-Poitou Butter. I think that my customers know my baked goods thanks to Lescure and this butter’s inimitable flavour. »
Mathias de Sousa
Baker & Pastry Chef in Tonnay-Charente and Bord and a loyal Lescure customer.
All the richness of its terroir combined with historical know-how.
A slight taste of hazelnut for baked goods with unique flavour.
