Appearing in the 19ᵉ century like a true gastronomic tale, the Oreiller de la Belle Aurore is the king of pies: a monumental "pillow" with a history intimately linked to that of great French gastronomy. Just imagine... A gigantic pâté en croûte weighing between 15 and 30 kg, shaped like a golden cushion, enriched with truffles, foie gras and an incredible bouquet of game - up to twenty meats!
L'Oreiller de la Belle Aurore is much more than a pâté en croûte: it's a symbol of prestige, know-how and tradition, embodied in a fleshy, noble cushion. It epitomizes the perfect marriage of culture, history and gastronomy. But do you know the story behind this legendary French recipe?
Discover the origins of this marvellous French speciality, a real charcuterie challenge that's as beautiful as it is delicious. We'll even give you a place in Paris to devour a slice, once the season starts.
Several stories surround the creation of this jewel. Legend has it that politician and celebrated gastronome Jean-Anthelme Brillat-Savarin imagined this monumental pâté as a tribute to his mother, Claudine-Aurore Récamier, who in fact gave her name to the recipe. However, it was Brillat-Savarin's nephew, Lucien Tendret, who first wrote about it in his book La Table au pays de Brillat-Savarin, published in 1892.
Lucien Tendret writes: "When the pillow of the beautiful Aurore is cut, the fragrance of black truffles mingles with the aroma of meats and perfumes the dining room; the slices falling under the knife present the appearance of a mosaic of bright and varied colors, and are impregnated with the juices of a golden-colored vinous jelly ; the crust, soaked in a creamy mixture of fresh butter and poultry livers, is tender to the tooth, melting in the mouth, and Belley gourmands call it molliassue, an expression taken from the expressive patois of the Bugey peasants."
Other sources claim that l'Oreiller de la Belle Aurore was conceived by the family chef Brillat-Savarin, who, in love with Madame Récamier, tried to seduce her with the creation of this pâté. Would he have liked to share a corner of the pillow with her?
This gourmet pillow is distinguished first and foremost by its size: a cube of pâté weighing 15 to 30 kg, rectangular like a cushion, hence the name. It features between 15 and 20 different meats, mainly game birds and hairs - pheasant, partridge, hare, roe deer, mallard - as well as pork, veal, foie gras and black truffles.
Made only during the hunting season, it sometimes includes sweetbreads, mushrooms, hard-boiled eggs, herbs and spices. In fact, the recipe has evolved over the centuries, and each House has its own.
Cutting reveals a mosaic of colors, while the scent of game and truffles emanates from each slice. This exceptional dish takes several days to prepare, from boning and mincing to meticulous assembly, slow cooking and resting, sometimes with the addition of a jelly to perfect the texture.
Founded in April 2024 in Neuilly-sur-Seine, the Confrérie de l'Oreiller de la Belle Aurore (Brotherhood of the Belle Aurore Pillow ) is restoring this legendary charcuterie to its former glory, working to preserve it and promote the ancestral skills of charcutier-traiteurs, at the crossroads of history, gastronomy and craftsmanship.
Beyond its heritage role, the Confrérie is thinking big: the Confédération Nationale des Charcutiers-Traiteurs (CNCT) is organizing, for the very first time in 2025, a Championnat de France de l'Oreiller de la Belle Aurore, to be held at CEPROC in Paris on November 5, 2025. This competition, open to professionals in the trade, aims to reward creativity, rigor and respect for the myth.
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