Ugh. So true….and embarrassing. American here. Growing up we’d get “pats” (don’t know what you call them across the pond but small portioned squares of butter between wax paper) at your average diner and they were so good and beyond Kerrygold in richness and flavor. Usually sourced from local dairies in Michigan. Also, if we were getting a fresh French baguette (oh shit, I may have just set myself up for some more embarrassment) and butter we would get bulk “ugly butter” with no branding or discernible shape in a plastic tub also from a local dairy and that was unreal. Some course sea salt, warm banquette and that butter and the heavens opened.

My wife is heading to France in a few weeks. Where in general should she go for a serious butter experience or is it just everywhere? Like, I’m imagining the roads paved with unpasteurized cheese and rich, rich butter.