Gilles Verot | A traditional pork butcher

  • 761_GILLESVEROT_P
  • 762_GILLESVEROT
  • 763_GILLESVEROT
  • 764_GILLESVEROT
  • 765_GILLESVEROT

Some French champions are less well-known than others, but this one certainly deserves to be famous! Brawn, andouillette, saucisson, dumplings or pâté: it’s all tasty

A traditional pork butcher

In the Verot family, pork butchery is a family affair: Gilles Verot’s parents were both pork butchers. Gilles Verot first learned his trade in the family tradition, then in Lyon and then in Paris.
He met his wife Catherine in Paris. She had studied at a catering and hospitality school. Together they took over the Verot family business in Saint-Etienne. Later, they went to Paris and opened their first pork butcher’s shop in the capital in 1997, on rue Notre-Dame des Champs in the 6th arrondissement.
It is their passion for their trade that made them want to share it. Through the quality of their recipes they received recommendations from major chefs such as Joël Robuchon. Gilles Verot’s reputation was made.
They opened a second shop in 2005, on rue Lecourbe in the 15th arrondissement. They then joined forces with a restaurant owner from Lyon with whom they opened a wine bar in 2008, then a brasserie in New York, and finally a wine bar in London. Gilles Verot’s cold meats are enjoyed and recognised around the world.
Many major chefs use him as a supplier, such as Yannick Alléno in the kitchens at the Terroir Parisien.

The recipes

Gilles Verot presents traditional recipes that he reinvents with a new twist. They are always made with quality ingredients. The cold meats and other dishes that have made Gilles Verot’s reputation follow:
the pâté de Houdan (pâté in pastry with a pork, poultry and pistachio base), the lapin de la garrigue (boned rabbit cooked with carrots, courgettes and herbs from Provence), the jambon à l’os (ham on the bone, with or without rind, with a hint of hazelnut), the saucisson lyonnais (a traditional recipe from Lyon, to enjoy hot. Available in natural, pistachio or truffle flavours), the fromage de tête (pork brawn cooked in brewed stock), the choucroute (meat, cabbage, saucisson), the rillons (braised pork breast to enjoy warm), the boudin noir (to cook and enjoy with cooked apples), the dried saucissons (in a number of varieties and original Gilles Verot recipes), the Troyes andouillettes in string, the Vire andouillette, the quenelles, the game pâtés (in season). The menu changes with the seasons.

A warm welcome

His wife Catherine has been his partner from the start: she looks after welcoming customers and managing the teams. With her good humour and her energy, she has brought real life to the Verot pork butcher shops. Tastings and other events are held regularly.


Other information:

Another address: 7 rue Lecourbe, 75015 Paris. – Tel: 01 47 34 01 03 – Opening times: Tues-Sat: 8.30am-8pm.
Website in FR


Source images Paris-is-beautiful.com / Happiness as an Art de Vivre :

761_GILLESVEROT_P  : Source : http://www.verot-charcuterie.fr/ – 762_GILLESVEROT  : Source : http://www.verot-charcuterie.fr/ – 763_GILLESVEROT :  Pâté de Houdan – Source : http://www.verot-charcuterie.fr/ – 764_GILLESVEROT : Saucisson Lyonnais – Source : http://www.verot-charcuterie.fr/ – 765_GILLESVEROT : Rillons – Source : http://www.verot-charcuterie.fr/

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