'Deconstructed' Compound Butter

Chef Benoit Bordier of the restaurant Jean in Paris updates the traditional French beurre compose, or compound butter, with a visually appealing, deconstructed version, which he makes by topping pats of butter with seaweed (or, alternatively, earl grey tea leaves), thyme, orange zest, fleur de sel, and pepper. The butter melts beautifully over just-grilled seafood and meats.