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From One Chef to Another
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What the chefs say…
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Mark Bradford, Development Chef. Lactalis Professional:
“With Président Professional Butter, you are getting rich indulgence, premium taste and versatility. Using 100% French milk, its rounded texture will boost those breakfast favourites”
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Sarah Frankland, Head Pastry Chef. Pennyhill Park:
“I use it across my menu. Be it in our croissants, in baking and frying or just simply as a topping to add that French flair to a dish. It also forms the most beautiful of decorative curls, which is perfect for garnishing croissants and other pastries.”
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David Atkison Executive Chef. Pennyhill Park:
“What’s the last thing you experience before checking out at a hotel? Breakfast. That’s why you need to get it right, and with the innovation we are seeing in the sector, the stakes have never been higher.”