The charcutier ambassador propagating the appeal of charcuterie, traditional French cuisine and culture

MAISON VEROT
Gilles Verot

MAISON VEROT Gilles Verot

An ambassador of charcuterie, propagating the culture of charcuterie.

So the success you have now has been made by attracting connoisseurs in Paris.
I heard that you left France and are flourishing abroad in many ways.

Mr. Gilles Verot:
Now you can enjoy my charcuterie at shops in New York, Toronto, Boston, and London. Each location has charcutiers who were trained by me in the same way I was trained.
The reason I started to serve my charcuterie in New York was because Mr. Daniel Boulud, master of French cuisine based in New York, gave me a chance.

He is a French chef from Lyon, and has been based in New York since 1980, running several French restaurants there. He had planned to create a place where people could enjoy wine with casual bistro-style food, so he opened Bar Boulud in 2008.

He wanted to serve French bistro food that matched his carefully chosen wines, and also wanted to serve charcuterie, as it is the quintessential French cuisine.
So, he offered to support me. It was the start of our collaboration.
In New York, there is a chef who trained for five years with me who faithfully reproduces my recipes. That way you can enjoy my terrine and sausages at a charcuterie bar inside the restaurant, or purchase something to take home.

In New York charcuterie is not well known, so I am glad to be able to offer it. I enjoy the opportunity to introduce people of the world to the wonder of this food.

This is how charcuterie is gaining popularity throughout the world.
In Japan, Mr. Kusuda is spreading the word of charcuterie, but how did you first meet?

Mr. Kusuda:
While training in Europe, I wanted to work as a charcutier and looked for charcuterie, but none of the places hired me. Everyone said it was very difficult to train at a charcuterie in France, so I was unable to learn. However, I was determined to do so, via any opportunity, and went to France many times.

I was given a chance to meet Mr. Hugo Desnoyer, a chef and one of Mr. Gilles Verot’s friends. I asked him, “What is the number one charcuterie in France?” He responded, “Gilles Verot, of course!” He then proceeded to call Catherine Verot.
I was introduced to Mr Verot and I asked him to train me. He said, “You are welcome here.”

Mr. Gilles Verot:
Kusuda was very eager and passionate. He was actually the first Japanese to ask to be trained, so I was surprised. There are many things about his sense and way of thinking that inspired me.
Charcuterie in France is a field that traditionally does not accept trainees from outside.

That is the conservative way of thinking, that traditional recipes passed down from generation to generation might be stolen. But I tend to eagerly accept people who want to learn.
Without an open mind to challenge news ideas, there is no way to develop charcuterie.
That is why I have come to Japan!

MAISON VEROT cuisine

You have a very innovative way of thinking. What does the current landscape of charcuterie look like?

Mr. Gilles Verot:
Actually, in France, the overall number of traditional charcuterie is decreasing.
I think that fewer people are trying to become a charcutier, too.
It is hard to continue managing in the traditional way. There are some people who think that charcutier is a job of the past and will become extinct. To me, it is the opposite.
I am confident and proud to think that we are expanding all over the world, so I want to work hard to continue that.

There are many customers from all over the world visiting my shop in Paris, including many Japanese customers. We cannot survive if we keep doing the same thing without changing.

Have you ever thought that your recipes might be stolen?

Mr. Gilles Verot:
My recipes are not all mine. What I make has been constantly evolving, and I want it to evolve in the future, too. I am a charcutier who was passed down this traditional French cuisine, but there is no boundary or limit to teaching it, so I want to spread the tradition of charcuterie in France and around the world. I make traditional charcuterie, of course, but I also develop new products that utilize the ingredients and inspirations that I gain from the experience of traveling to various places, and seeing and tasting many things.

Last year, I made a terrine using matcha green tea after traveling to Japan, and this year I saw the beautiful cherry blossoms, so I’m thinking about making something using cherry leaves. Every day, my senses are inspired and what I create will forever be changing.

Finally, please tell us of your dreams for the future.

Mr. Gilles Verot:
It would take an hour to explain what I love about this job. I really love my job, so I am thinking about playing a role in promoting and expanding charcuterie, both in France and around the world. At some point, I want to open a place in Japan where people can enjoy my charcuterie, and in ten years’ time I hope that the word “charcuterie” – and its consumption – becomes common.

(Interview:Takashi Ichihara Writer:Keiko Ikegawa Photographer:Takashi Oka)

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PARIS 6
3 rue Notre-Dame des Champs, 75006 Paris
Tel : +33(0)1 45 48 83 32
Ouvert du mardi au samedi, de 8h30 à 20h.

PARIS 15
7 rue Lecourbe, 75015 Paris
Tel : +33(0)1 47 34 01 03
Ouvert du mardi au samedi, de 8h30 à 20h.

PARIS – GALERIE LAFAYETTE HAUSSMANN
40 boulevard Haussmann, 75009 Paris
Tel : +33(0)1 42 82 34 56
Ouvert du lundi au samedi, de 8h30 à 21h30.

MAISON VEROT

MAISON VEROT Gilles Verot

MAISON VEROT

Inquiry
+33(0)1 45 48 83 32
Access
3 rue Notre-Dame des Champs, 75006 Paris
Hours
8:30〜20:00
Closed
Sun, Monday