According to an article titled “The Real Difference Between American and European Butter”

published by Travel + Leisure European butter undergoes a longer churning process, which

results in a milkfat content of over 82%, while American butter only requires 80%.

European butter also has a more complete fermentation process.

The result?

European butter ends up having a stronger, slightly sour taste and richer aroma, perfect

for baking.

In fact, the famous French pastry chef Pierre Hermé once conducted the following blind

test: He used American butter and French fermented butter to make pastries and asked his American

pastry chefs to do the blind test.

The result was the pastry made with French butter is crispier and richer in flavor.

So it's not just European being pretentious guys, It is Europeans being pretentious because

they actually have better butter!