The very foodporn recipes of the great Gilles Vérot

Gilles Vérot ? Quite simply the best charcutier in the world. His boutiques and points of sale in Paris, London and New York are always full and star-studded chefs swear only by his amazing pâtés en croûte, pot pies and pastrami produced by the Maison Vérot. It must be said that is dandy with outstanding culinary know-how manages to make his tripes, blood sausages and other delights totally desirable.
Pegged to the publication of his fabulous book, Une charcuterie dans ma cuisine, he explains how to twist charcuterie products and make them into furiously sexy and contemporary sandwiches, tartines, salads and burgers.

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