and we're about to visit Bordier,

而我們即將去拜訪博迪爾。

a traditional maison du beurre, or butter house.

傳統的黃油房，或黃油房。

When you picture butter, you probably think of

當你想到黃油，你可能會想到

a yellow block in a plastic bag.

一個塑膠袋裡的黃色塊。

Well, not here.

嗯，不是在這裡。

Here, butter is done artisanally.

在這裡，黃油是以手工方式完成的。

Everything is churned, kneaded, and shaped by hand.

所有的東西都是手工攪動、揉搓、成型。

And I can't wait to see that.

我已經迫不及待地想看了。

Let's go.

我們走吧

In February, we met with Jean-Yves Bordier,

2月，我們會見了Jean-Yves Bordier。

son and grandson of butter and cheese makers,

黃油和奶酪製造商的兒子和孫子。

who brought back to France the 19th-century technique

他把19世紀的技術帶回法國。

of malaxage, using this big wooden wheel

用這個大木頭輪子

to knead the butter.

揉搓黃油。

To Jean-Yves, the malaxage

對Jean -Yves來說，這是個壞消息

is a more romantic way to make butter.

是一種比較浪漫的黃油製作方法。

Claudia: The malaxage is really

克勞迪婭：惡意的是真的。

what makes Bordier butter unique.

博迪爾黃油的獨特之處。

These are 50-kilo blocks of butter extracted from milk

這是從牛奶中提取的50公斤的黃油塊。

and are pretty standard in the butter-making industry,

並且是黃油製作行業的標配。

even for the most artisanal.

即使是最匠心的人。

But while everyone else would use

但當其他人都會用

huge centrifuges to filter out

巨大的離心機來過濾

the last remaining drops of buttermilk,

最後剩下的一滴牛乳。

butter at the Bordier workshop is flattened

在Bordier工廠中的房間，黃油被壓平了。

by a wooden wheel and worked by hand by Eric.

由一個木輪，由埃裡克手工加工。

Claudia: Let's do it.

克勞迪婭：我們開始吧。

Little by little, the malaxage

漸漸地，弊病

is going to give butter a new life.

是要給黃油一個新的生命。

Dating back to the late 19th century,

可追溯到19世紀末。

this tool was first used to rework different butters.

這種工具最早是用來重新加工不同的奶油。

At Bordier, it also helps give butter

在Bordier，它還有助於為黃油提供

the desired texture.

所需的紋理。

Claudia: There's, like, no way I'm gonna do this.

有一樣，沒有辦法，我要做到這一點。

Claudia: And when you see him doing that, it's...

當你看到他這樣做，這是... ...

it almost has, like, an harmony.

它幾乎有，像，一個和諧。

It's not easy.

這並不容易。

Monsieur Bordier said this is 50 kilos of butter.

博迪耶先生說這是50公斤的黃油。

So, try and lift a bit of it,

所以，試著舉一反三。

it's gonna be, like, what?

它會是一樣，什麼？

10 kilos just in one go?

一下子就有10公斤？

Claudia: Eric then salts the butter using fine salt.

克勞迪婭：然後埃裡克用細鹽給黃油加鹽。

This step is crucial to make sure the butter

這一步是確保黃油的關鍵

finally rejects all the leftover water it has in it.

最後將它體內的剩餘水全部拒之門外。

Claudia: Oh, wow.

克勞迪婭：哦，哇。

Actually, I can see that

事實上，我可以看到

it's getting wetter and wetter.

越來越溼，越來越溼。

It's picking up more water.

它的接水更多。

Claudia: According to Jean-Yves,

克勞迪婭：根據讓 -伊夫的說法。

they work with old techniques,

他們用老技術工作。

but they are not trying to recreate an old recipe.

但他們並不是要重現一個古老的配方。

Claudia: Big one. Ah, no.

克勞迪婭：大個子。啊，不。

Jean-Yves: Ah, no. Like this? OK.

讓 -伊夫Yves: Ah, no.像這樣嗎？好的

Voilà.

這就對了

Claudia: It's salty.

克勞迪婭：這是鹹的。

Jean-Yves: It's very salty.

讓 -伊夫很鹹的

Claudia: It's softer than the butter I'm used to.

克勞迪婭：它比我習慣的黃油更軟。

It's much sweeter, this one.

這個更甜，這個。

Bordier also makes flavored butters,

Bordier公司還生產調味奶油。

including chili butter, buckwheat butter,

包括辣椒醬、蕎麥醬。

vanilla butter, and more.

香草黃油等。

Claudia: Yeah.

克勞迪婭：是的。

It's very fresh. It's very fresh and...

這是非常新鮮的。這是非常新鮮的，...

yeah, it tastes like seaweed,

是的，它的味道像海藻。

but it's not fishy at all.

但這一點也不蹊蹺。

It's nice and sweet.

很好，很甜。

It really reminds you of that, like, seaside wind

它真的讓你想起了，就像，海邊的風。

when you're just sitting there at the beach

當你只是坐在那裡在海灘上

and you can smell it.

你可以聞到它。

Claudia: Yeah, I've just, like,

克勞迪婭：是的，我只是，喜歡。

been catapulted into the picture now.

現在已經被推到了畫面中。

Claudia: It's marvelous.

克勞迪婭：這是了不起的。

It's really incredible.

真的是不可思議。

And so this one is your signature from Brittany,

所以這個是你的簽名，來自布列塔尼。

because you're from this region?

因為你是這個地區的人？

Jean-Yves: It's the roots of my identity.

讓 -伊夫這是我身份的根源。

Claudia: Ah, no.

克勞迪婭：啊，不。

I would like to taste that, then. [laughing]

那我就想嚐嚐這個。[笑]

Claudia: After it's ready,

克勞迪婭：準備好之後。

each stack of freshly churned butter

醍醐灌頂

is then placed into this butter cutter,

然後被放入這個黃油刀中。

another machine signature to Bordier.

另一個機器簽名給Bordier。

Claudia: There's a lot of water.

克勞迪婭：有很多水。

Claudia: So this means that there's still water

所以，這意味著還有水。

that's coming out of the butter?

這是從黃油裡出來的？

Claudia: The only thing that is left is shaping.

克勞迪婭：唯一剩下的就是塑造。

And just like the rest, it is all done by hand.

而就像其他的，都是手工完成的。

Each shape and size is custom.

每個形狀和尺寸都是定製的。

Some chefs may order these bite-sized shapes;

有些廚師可能會點這些一口大小的形狀。

others may just buy the whole stack

買櫝還珠

and cut it themselves.

並自己動手切割。

Claudia: There's something in this butter.

克勞迪婭：這黃油裡有東西。