Fine Food

Following the principles of his Terroir Parisien culinary movement, which aims to save his region’s culinary and agricultural heritage, Yannick Alléno now offers a selection of four delicious charcuteries. Paris being historically famous for its know-how in the field of cold and cooked meats, the French chef wishes to put Parisian pâté back on the map. 

Produced in the Essonne region (South of Paris) by Chédeville, a famous butcher and supplier of major Parisian restaurants, the rillettes, terrine and pâté are the result of Yannick Alléno’s modern approach to charcuterie and reveal his love for the terroir.

For the good days ahead, the Terroir Parisien savoury charcuteries are the perfect treat for your picnics and cocktail hours!

Rillettes
of roasted chicken

Rillettes of rabbit
with mustard

Yannick Alléno's
chicken liver terrine

Paâté of pork
and chicken livers
with morel mushrooms

#FrenchPateRocks

Like his cuisine, Yannick Alléno’s charcuteries are made with high-quality French products and reveal a perfect balance in flavours. Seasoned and marinated, our products are carefully prepared and offer a generous amount of pleasure. 

The rillettes, terrine and pâté are cooked slowly and at the right temperature to offer refined aromas. Unlike dried charcuteries, our jars are kept cool for the best taste and quality: so fresh, so good and so French!

Weighting 160 grams, the Terroir Parisien charcuteries will suit perfectly well for a dinner starter or a cocktail hour. Thanks to Yannick Alléno’s hints, you can enjoy these recipes with vegetable pickles, cheese or jams for unique and savoury pairings. 

You can find the Terroir Parisien jars as of now in Parisian high-end grocery stores

Julhès Paris
Voltaire
Le Garde-Manger
des Dames

26, rue des Dames - 75017 Paris
Tél. : 07 82 69 85 21

Julhès Paris
Faubourg Poissonière
La Grande Épicerie
de Paris

38, rue de Sèvres - 75007 Paris
Tél. : 01 44 39 81 00

Julhès Paris
Faubourg Saint-Martin

Rillettes of roasted chicken

Cooked at the right temperature and grilled in the oven, the chicken reveals both its juicy and crunchy flavours in this rillettes recipe seasoned with spices.

Yannick Alléno’s hint
and the perfect bottle:
To eat on puffed rice cakes with a white wine of the Vallée du Rhône region (Crozes-Hermitage or Saint-Joseph) or raw cider. 

Rillettes of rabbit with mustard

This recipe is a tribute to a tender rabbit, slowly cooked with fine herbs and a hint of mustard.                                                                                                

Yannick Alléno’s hint
and the perfect bottle:

To eat with a Tête de Moine cheese and a red wine such as a Sancerre or a Mondeuse bottle.                                                                       

Yannick Alléno’s
chicken liver terrine

The heritage of Zélie, Yannick Alléno's grand-mother: cepe mushrooms, aromatic herbs and a hint of Madeira wine bring earthy and woodland flavours to this terrine seasoned with Mignonette pepper. 

Yannick Alléno’s hint
and the perfect bottle:

To eat with a mango or orange jam and a red wine of the Loire region (Cabernet or Chinon) or a liquor-like white wine (Monbazillac or Sauternes).   

Pâté of pork and chicken livers
with morel mushrooms

Creamy and soft, this recipe reveals the livers' nutty and toasty aromas that match perfectly well with the earthy and woodsy taste of the morels.                                                                                                       

Yannick Alléno’s hint
and the perfect bottle:

To eat with some carrot or red onion pickles and a very dry white wine from the Loire region (Vouvray) or a Muscadet.  

Fancy a picnic?