In France, a new trend for festive tables involves serving flavored butters alongside various dishes. With the country being the largest consumer of butter globally, farmers like Geoffroy Champin emphasize the importance of high-quality milk from well-fed cows. Patrick Cadour, author of ‘Le beurre, 10 façons de le préparer,’ highlights butter’s integral role in French cuisine, used in sauces and as a breakfast staple. However, butter prices have doubled due to animal health issues, though retail prices may remain stable until spring.