Bordier butter is among the most coveted in the world—and notoriously hard to find, especially in the Southeast.

Hand-crafted in Brittany, France, for nearly a century, Bordier is made from cream cultured for 72 hours, then worked by hand using traditional machinery and wooden paddles. The result is an extraordinary texture and depth of flavor—expressive of its Atlantic coastal terroir in the same way as cheese or wine.

From March 25–29, Wedgewood will become something a little different: part butter tasting room, part menu takeover, and part celebration. For the first time, we’ll offer seven varieties of Bordier—from seaweed to yuzu, smoked salt to Espelette chili, wild garlic to Roscoff onion—on our shelves and throughout the menu.

Whether you want to taste Bordier side by side, experience it melted into a dish, or take some home for your own kitchen, this is your moment.

Here’s your guide to Bordier Week at Wedgewood.