"Good food is the foundation of genuine happiness" - Auguste Escoffier​

 

It all started in 1999, when Chef Ken Rose opened the doors to his flagship restaurant, Tiburon Fine Dining. He delighted guests before their salad course ever graced the table with his signature bread and House butter. Fast forward 25 years, three additional eateries, and thousands of guests served and one thing remains the same - our commitment to create five star evenings for our guests, and those guests' love for our butter.

 

​Ken has partnered with is son, Ryan and his partner Laura to bring you the next venture for the Tiburon family. Growing up in the restaurant, Ryan has watched and learned from his dad over the years while working as a busser then server in the restaurants. He is has now taken on a larger role in the front of house, while creating our products in the kitchen for The Beurre. There is no doubt that if you've dined at any of Ken's south valley eateries, that you know Laura. While she spends her evenings at Hoof & Vine, providing five star service to our amazing guests, you can also find her in the kitchen testing recipes and at the market ready to send you home with our goods. ​

 

Our team is taking tried and true recipes of guest favorites from Tiburon Fine Dining, as well as new flavor combinations and bringing them to you for use in your own kitchen. With the freshest ingredients, many grown in our own working garden at Tiburon, our luxury compound butters and dressings bring fine dining opulence to your own home.