Thank you so much for the input.
Yes, Beurre Nantais is seen on the menus here in Montreal , in particular, le Vieux Port de Montreal.
Because of the number of clients, I believe I will use the cream. You are so right about the emulsion, there can be no room for error on this one. I want them to talk about the 'sauce'.
Thanks for the reminder of using the capers and parsley, I love details.Every man's life ends the same way. It is only the details of how he lived and how he died that distinguish one man from another.Ernest HemingwayPetals