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CHARCUTERIE

PTS, TERRINES, SAVORY PIES

Project Coordinator, FERRANDI Paris: Audrey Janet

Chefs, FERRANDI Paris: Marc Als (Meilleur Ouvrier de France 2000),

Stphane J akic, and F rdric L esourd

Students, F ERRANDI P aris: I gor T auber and D ionysis D imitroulis

French E dition

Design and Typesetting: Alice Leroy

Editorial C ollaboration: E strelle P ayany

Editorial D irector: R onite T ubiana

Editor: C llia Oz ier-Lafontaine, as sisted b y M arie P oulain

English E dition

Editorial D irector: K ate M ascaro

Editor: H elen A dedotun

Translation from the French: Ansley Evans

Copyediting: W endy S weetser

Typesetting: A lice L eroy

Proofreading: N icole F oster

Indexing: J MS/Chris B ell

Cover D esign: A udrey S ednaoui

Production: J ulie H autecourt

Color S eparation: I GS-C P , L Isle d Espagnac

Printed in China by Toppan Leefung

Simultaneously pu blished i n F rench a s Terrines, P ts e n Cr ote,

Rillettes, Ch arcuteries: R ecettes e t T echniques d une cole d Excellence

ditions Flammarion, S.A., Paris, 2022

English-language e dition

ditions Flammarion, S.A., Paris, 2022

All r ights r eserved.

No part of this publication may be reproduced in any form

or by any means, electronic, photocopy, information retrieval system ,

or o therwise, wi thout wri tten p ermission f rom

ditions F lammarion, S .A.

82 Rue Saint-Lazare

CS 124

75009 Pa ris

France

editions.ammarion.com

22 23 243 2 1

ISBN: 978-2-0802-9565-1

Legal Deposit: 10/2022

Flammarion

CHARCUTERIE

RECIPES AND TECHNIQUES FROM

THE FERRANDI SCHOOL OF CULINARY ARTS

PTS, TERRINES, SAVORY PIES

Photography by Rina Nurra

For over one hundred years, FERRANDIParis has taught all of the culinary

disciplines to students from around the world. Following the success of our

four previous works published by Flammariona comprehensive guide to

the art of French ptisserie, as well as volumes focused on cooking with

chocolate, vegetables, and fruit and nutsit is now time to explore the

French art of charcuterie. This centuries-old cra oers a whole host of

techniques and creative recipe ideas. Pts, terrines, savory pies, and

stungswhether made with meat, sh, or vegetablesare enjoying a

renaissance and have resumed their rightful place in haute cuisine. This art

is part of the French culinary heritage that FERRANDIParis teachers are

committed to keeping alive.

Both traditional skills and creative innovation lie at the heart of

FERRANDIParis s teaching philosophy. We maintain a balance between

the two through strong ties to the professional world, making our school a

leading institution in the eld.

That is why this book not only provides delicious recipes, but also demon -

strates fundamental techniques and shares expert advice. Anyone who

wishes to explore the inspiring world of charcuterie, whether it be at home

or in a professional kitchen, will nd this volume an invaluable reference.

I extend my warmest thanks to those members of FERRANDIParis who have

brought this book to fruition, particularly Audrey Janet, who coordinated

the project, and Marc Als (Meilleur Ouvrier de France ), Stphane

Jakic, and Frdric Lesourd, chefs at the school who have generously

shared their expertise and adeptly combined technical skills and creativity

to demonstrate the rich culinary potential of French charcuterie.

Richard Ginioux

Executive Director of FERRANDIParis

PREFACE

CONTENTS

Introduction

Charcuterie: The Essentials

Equipment

TECHNIQUES

Cutting andCleaning

Base Recipes

Assembling andDecorating

APPENDIXES

Index

Acknowledgments

RECIPES

Pies, Tarts, and Pts en Crote

Pts and Terrines

Rillettes andPulled Meats andFish

Stued Dishes

Cooked Charcuterie

France), and all have at least ten years of work experi -

ence in the culinary eld in prestigious establishments

in France and abroad. To give students maximum

opportunities and the chance to connect with other

elds and the greater global community, the school has

formed collaborative partnerships with several other

institutions. In France, partner schools include the ESCP

Europe Business School, AgroParisTech, and the Institut

Franais de la Mode; abroad, the school collaborates

with Johnson and Wales University in the United States,

the ITHQ tourism and hotel management school in

Canada, the Hong Kong Polytechnic University, and

the Institute for Tourism Studies in China, among others.

Since theory and practice go hand in hand, and because

FERRANDI Paris strives for excellence in teaching,

INTRODUCTION

A Portrait of

FERRANDI Paris

In over one hundred years of history, FERRANDI Paris

has earned an international reputation as one of the

premier culinary and hospitality schools in France.

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