RESTAURANTS

In recent years, the world’s finest chefs have been paying unprecedented attention to the humblest of foods. In their hands, butter — simple, delicious butter — has moved out of the plastic ramekin and into the spotlight.

Flavored, sculpted or adorned with flowers, these butters are both works of art and tantalizing previews to the courses to come. See what chefs have done with their butter, read what they have to say, and learn the techniques, become a butter aficionado.  

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