Behind the scenes of an exceptional pie

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<p class = "canvas-atom-canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "VIDEO – Only four times a year, Maison Vérot (Paris) makes the Belle Aurore Pillow, a rare recipe from Brillat-Savarin that combines ten meats, two pranks and black truffle chips. Reportage."data-reactid =" 22 ">VIDEO – Only four times a year, Maison Vérot (Paris) makes the Belle Aurore Pillow, a rare recipe from Brillat-Savarin that combines ten meats, two pranks and black truffle chips. Reportage.

<p class = "canvas-atom-canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "" The ultimate recipe for charcuterie. " the delicatessen Gilles Vérot defines the pillow of the "Belle Aurore" Born at the beginning of the 19th century, this spectacular pâté en croûte is the work of a cook from Brillat-Savarin, loving the mother of the latter – Claudine Aurore Recamier – he made this pastry sausage to declare his passion. "Its description is in the Physiology of taste Brillat-Savarin and in Table in the land of Brillat-Savarin of his nephew Lucien Tendret "enthuses the Paris charcuterie." data-reactid = "23"> "The ultimate recipe of the charcuterie." And the charcuterie Gilles Vérot defines the pillow of the Belle Aurore. This spectacular pie is the work of a chef from Brillat-Savarin, who was inspired by his mother – Claudine Aurore Récamier – and made this pastry meats to express his passion. found in the Physiology of taste Brillat-Savarin and in Table in the land of Brillat-Savarin of his nephew Lucien Tendret "enthuses the Paris charcutier.

This complex recipe, Gilles Vérot discovered at age 17 when he was apprenticed at Georges Reynon, in Lyon. The pillow is then cooked in secret. The apprentice will remain marked forever by his taste, but will not have the chance to discover the mysteries of his editing. "Some pork butchers and restaurateurs in Lyon have continued to do so, but it is still rare" he regrets.

Foie gras, sweetbreads and black truffle

More than thirty years later, the charcutier specializing in pies, which has four shops in Paris, the last of which has just opened rue de Bretagne (III), has relaunched the pillow in the capital. Since 2015, only four times a year, from September to January, he prepares in his workshop this beautiful baby of about 15 kilos. The broken dough contains ten meats that vary according to the hunt (chicken, pheasant, partridge, sweetbread, deer, duck, foie gras …), two stuffings (veal and pig) and generous chips of ultra-fresh black truffle Alpes de Haute Provence. The top of the pâté is finally decorated by hand, echoing the parterre du Midi gardens of the Palace of Versailles. The house then recommends to enjoy it hot.

<p class = "canvas-atom-canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "Why produce it (…) Read more on Figaro.fr

"data-reactid =" 27 "> Why produce it (…) Read more on Figaro.fr

<p class = "canvas-atom-canvas-text Mb (1.0em) Mb (0) – sm Mt (0.8em) – sm" type = "text" content = "The inexorable rise of the pie version Japanese
The "Made in Paris" invites itself in our plates
Gilles Vérot: his addresses in Paris VIe
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"data-reactid =" 28 "> The inexorable rise of the pie in Japanese version
The "Made in Paris" invites itself in our plates
Gilles Vérot: his addresses in Paris VIe
Sign up for the Le Figaro newsletter