A Family Story
Anna and Sebastiaan both grew up in the countryside, in the Pays de la Loire, surrounded by dairy farms. It's there, in their family atelier, that they shape every butter by hand today. They arrived at butter from different places, one after years spent understanding its markets, the other through a world built around craft and hospitality, but they landed on the same idea.
Our Mission
Au Beurre Royal was born from a simple conviction: butter deserves to reclaim the recognition it once had. For centuries, on the grandest estates in France, butter and cream were not treated as everyday fare: at Versailles, at Chantilly, and especially at the Petit Trianon and Rambouillet for Marie-Antoinette, entire laiteries were built to honor them, marble and small temples dedicated to one gesture only, tasting milk with all the care it deserved. This is the world that inspires us, not as nostalgia, but as a reminder that butter was once considered a beautiful thing. We want to give it that place again.
Buttershop
Every recipe starts with beurre de baratte, sourced from a century-old dairy cooperative and churned the traditional way, then entirely reworked and refined by hand in the family atelier in Maine-et-Loire, in the Pays de la Loire where Anna and Sebastiaan grew up. Plain and lightly salted are there, of course, alongside flavors that follow the rhythm of the seasons. What's on the counter today won't necessarily be there next month, and that's exactly the point. The house's signature remains its smoked butter.
