For over 20 years, Maison Vérot has been promoting French know-how with its contemporary charcuterie. In 1997, the company opened its first store in the Montparnasse district, the year in which Gilles Vérot was awarded the title of Champion de France du fromage de tête. Awards have rained down over the years for the craftsman, with a medal of Agricultural Merit in 2001 and a title of vice-champion of the world of pâté en croûte, 10 years later.
In the Vérot family, pork butchery is a family affair. Catherine and Gilles Vérot are respectively the daughter and son of pork butchers and have passed on their passion to their son, Nicolas, who has been perpetuating this tradition for several years. This is not surprising for this family where the know-how of the pork butcher has been passed on for four generations.
Gilles Vérot, who describes himself as a "charcutier who cooks", has been an actor in the revival of (good) charcuterie in Paris, anticipating the issues of sourcing and seasonality before they were on the agenda. 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.
Tasty and ethical, Maison Vérot's recipes use artisanal methods but follow the seasons to the letter, a guarantee of modernity, with a comforting and flaky fall-winter collection, and a spring-summer collection that is more plant-based and light - Thai rillettes, Moroccan rillettes and caillettes are the flagship products.
And it's a good thing, because spring is well and truly established in the capital. The perfect opportunity to organize an outdoor aperitif with friends. And for a successful aperitif, there is nothing better than the creations of Maison Vérot, which are the stuff of dreams. As usual, Maison Vérot celebrates the arrival of summer with a colorful collection featuring light meats and sunny vegetables.
This year and until the end of September, Gilles and Nicolas Vérot, along with Gaël Radigon, MOF executive chef, are setting up shop along the Mediterranean with a spring collection of flavors from elsewhere. First to Provence, with a parsley ham cooked with eggplant, zucchini, basil and enhanced by smoked pork tenderloin and a coating of sliced bread, paprika and piquillos (45€/kg).
Then, we head to Italy with an original Vitello Tonnato terrine (82€/kg), made with pieces of veal and half-cooked tuna in a stuffing made with anchovies, capers, tarragon, poultry juice and mustard; but also a chicken cake with verbena (25€ for 4/6 people) enhanced with Mostarda di Cremona, an Italian condiment made with apricots, figs, pears and cherries and mustard seeds.
Last stop, a stopover in Lebanon, with a Levantine pie (65€/kg) in which the pig is combined with muhammara, a traditional dip of Levantine cuisine, with grilled red peppers and pomegranate molasses. The chicken is marinated in zaatar from Noomie.
All these spring creations are available to take away, in Maison Vérot's boutiques in Paris in the Marais, the 6th arrondissement, the 15th arrondissement, as well as in Galeries Lafayette Gourmet and Galeries Lafayette Champs-Elysées !
Location
Maison Vérot Paris 3
38 Rue de Bretagne
75003 Paris 3
Official website
www.maisonverot.fr
