Maison Vérot, contemporary charcuterie with the seasons

For over 20 years, Maison Vérot has been promoting French expertise with itscontemporary charcuterie. In 1997, the Maison opened its first boutique in the Montparnasse district, the same year that Gilles Vérot was awarded the title of French Champion of fromage de tête. The artisan has received numerous awards over the years, including a Medal of Agricultural Merit in 2001 and the title of Vice-Champion of the World in pâté en croûte ten years later. 

In the Vérot family, charcuterie is a family affair. Catherine and Gilles Vérot are respectively the daughter and son of charcuterie craftsmen, and have passed on their passion to their son, Nicolas, who has been carrying on this charcuterie tradition for several years. Not surprising for a family where charcuterie know-how has been passed down for four generations.

Gilles Vérot, who describes himself as a "charcutier who cooks", has been instrumental in the revival of (good) charcuterie in Paris, anticipating issues of sourcing and seasonality before they became the order of the day. The chef is committed to clean charcuterie, with impeccably traceable quality meats, fresh vegetables selected from rigorous producers, products that exclude nitrite salts and eco-responsible packaging.

Delicious and ethical, Maison Vérot's recipes use traditional methods but follow the seasons to the letter, ensuring a modern touch, with a comforting and flaky fall-winter collection and a lighter, more plant-based spring-summer collection—Thai rillettes, Moroccan rillettes, and caillettes are the star products.

And that's good news, becauseautumn-winter haswell and truly arrived in the capital. It's the perfect opportunity to organize a cozy aperitif dinner at home with friends. And for a successful cocktail party, there's nothing better than Maison Vérot's creations, which are the stuff of dreams for food lovers. As usual, the Maison is celebrating the arrival of the cozy days ahead with acollectionthat showcases game, puff pastry, and cheese.

This year,Gilles and Nicolas Vérot, along with Gaël Radigon, MOF executive chef, are setting up shop on the edge of the forest with a comforting winter collection. On the menu is a"retour de chasse" pâté en croûtecombining young partridge, foie gras, and candied orange, and a cabbage stuffed with pork, duck, and apples. 

Also on the menu is an astonishing terrine of salted pork with green and coral lentils (€42/kg), which revisits the traditional salted pork of grandmother's kitchen in a particularly graphic version, with pretty layers of slowly simmered pork ribs and smoked Morteau sausage with green and coral lentils. 

Another seasonal dish that is sure to become a cult favorite is the amazing tartiflette en croûte (€16 for 1-2 people), inspired by Mont d'Or cheese. A puff pastry presented in a small round box that can be placed directly in the oven, and topped with melt-in-the-mouth potatoes, caramelized onions, smoked bacon, and Reblochon de Savoie cheese. Impossible to resist!

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All of these creations from the Maison are available to take away from Maison Vérot boutiquesin Paris'sMarais, 6th arrondissement, and 15th arrondissement, as well as at Galeries Lafayette Gourmet and Galeries Lafayette Champs-Elysées!

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