Craftsmanship and Flavor of the Highest Standard
Since Jack Cramer took the helm as gastronomic director at Ruths Hotel, there has been a growing curiosity for sourcing locally produced products of world-class quality. A shining example of this is the butter served in Ruths Brasserie. After thorough research and careful consideration, we have chosen to collaborate with Åbybro Mejeri.
This small, niche dairy from North Jutland specializes in ice cream and butter production, earning widespread recognition both nationally and internationally. Their numerous awards speak for themselves, including the title of Denmark’s Best Butter in a March 2022 Euroman test. Most recently, Åbybro Mejeri triumphed at the 2023 Gourmet Awards, winning the category for Butter and Blended Products.
When we decided to replace the brasserie’s classic French butter with a local alternative, there was no room for compromise on quality. For Ruths Brasserie, it was essential that the new local butter could match the excellence of its French predecessor—we never settle for less when it comes to delivering exceptional taste experiences. This is particularly important as the very first serving in Ruths Brasserie is always bread and butter, setting the tone for the entire meal. The butter must be nothing short of extraordinary, and with Åbybro Mejeri, we have achieved that mission to perfection.
The collaboration between Ruths Hotel and Åbybro Mejeri took shape through countless experiments, where the recipe for traditional churned butter was lovingly refined. Jack Cramer, by his own account, tasted his way through generous amounts along the way—all in the pursuit of the perfect result. The goal was clear: the butter needed a French touch while maintaining uncompromising quality throughout the process. Naturally, the choice fell on the renowned French salt, fleur de sel from Guérande. The result? A sublime union of Danish craftsmanship and French ingredients of the highest caliber
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