On March 23rd & 24th, Master Charcutier Gilles Verot visited Café Boulud (@CafeBouludTO) at the Four Seasons in Toronto for a special dinner and charcuterie night. Gilles Verot - originally from the Loire Valley in France and a third-generation Gallic charcutier - is the legend behind the charcuterie programs in many of Daniel Boulud’s restaurants, including Café Boulud and dbar. Ever since a chance encounter ten years ago with Daniel Boulud, Verot (@GillesVerot) has been working with the Chef in bringing his artisanal approach to French charcuterie across North America.
I was one of ten lucky guests to be invited and savour a special three-course dinner at the Yorkville restaurant designed exclusively by Gilles Verot with wine pairings by Wine Director Drew Walker.
Master Charcutier Gilles Verot (middle) explaining his specialties to us.
Here's a look at what we had:
PRESSE DE VOLAILLE
Provence style marinated poultry, salad of olives, tomato, zucchini & eggplant
QUENELLE OF NORTHERN PIKE
Nantua sauce
TOURTE AU CANARD ET FOIE GRAS
Meat pie, reduction jus, pommes anna
BRIE DE MEAUX
TARTE FINE AUX POMMES
Traditional apple tart, honey, tahitian vanilla ice cream
MADELEINES
These days, whenever I think of "charcuterie" I think of a platter with a variety of cured meats / sausages, sliced thinly, served with perhaps a few pâtés, some pickled vegetables, spreads and crackers. Also, on restaurant menus, a charcuterie board (sometimes accompanied by a selection of cheeses) would typically be something you order at the beginning of your meal. Anyway, imagine my surprise that evening at Café Boulud when there was no charcuterie board in sight. What do you mean there's no charcuterie spread from the Master Charcutier? Shocked, yet pleasantly surprised, what we ended up having was much, much more unique than a meat spread. Verot's presented his charcuterie specialties over three courses; first in the form of an immaculate Provence-style chicken terrine, followed by a traditional quenelle de brochet (a creamed pike dumpling) served in a creamy sauce Nantua, and finally, a rustic rich meat pie with foie gras served over sliced, layered potatoes. This, my friends, is real-deal French charcuterie at its best. C'est magnifique!
Curious in trying some French charcuterie? Then make sure you check out Monday’s Charcuterie Night at dbar. The event is becoming very popular where people from all over Toronto gather weekly from 5PM - 10PM to enjoy house-made terrines and pates with a glass of wine for only $35 per person.
*This meal was complimentary. The opinions and views expressed on this post are my own*
*This meal was complimentary. The opinions and views expressed on this post are my own*
