Neuvic Butters

Often imitated, but never equalled! Caviar Butter is a recipe developed by Caviar de Neuvic with Michelin-starred chef Cyril Haberland. It's simply butter mixed with 25% aged Baeri caviar. With a lower percentage, the taste of the caviar would be less present, and above that, it would not be more powerful. Tip: it's when you heat it up that the flavors come out, as if it's too cold you'll only taste the butter. Take it out of the fridge 10 minutes before use.Enjoy caviar in a different way! This recipe contains butter and Neuvic Caviar, and has a decidedly caviar color and flavor. The creaminess of the butter and the texture of the caviar create a bouquet of subtle, original flavors.Caviar de Neuvic is the forerunner of this product, which is now offered by other caviar producers. It's a great way to introduce people to caviar.

Each bite of our Truffle Butter reveals the intense, bewitching fragrance of truffles, with earthy, woody and slightly musky notes. Ideal for enhancing pasta dishes, risottos, meats or even a simple piece of bread. Its creamy texture and powerful aroma add a touch of truffle to your recipes. 10% broken black Périgord truffle (Tuber Melanosporum) lightly colors a quality butter. Beurre à la Truffe is made directly at the Domaine with broken black Périgord truffles.

The Lobster Butter is made from carefully selected lobsters, combining their delicate flavor with the creamy richness of the butter. Made directly at the Domaine in an original recipe using 20% lobster oil from the Groix & Nature cannery. The blue lobster is a symbol of French gastronomy that we wanted to honor with a powerful recipe. This product will easily flavor your dishes to add a touch of originality. This exquisite creation combines the creaminess of finely worked butter with the intensity of lobster's marine aromas. This culinary delicacy transforms every dish into an unforgettable sensory experience.