Le Comptoir du Fougeray: Rillettes from Anjou
Le Comptoir du Fougeray is a family business on the border between Haut-Anjou and Brittany. Pierre-Yves and Émilie founded it in 2014 after leaving Paris. Their idea: not to always make rillettes the same way, but to rethink them with spices, herbs, and citrus peels.
The meat cooks for hours in the cauldron and is further processed by hand. Only this creates the texture that sets these rillettes apart from industrial ones. No additives or preservatives go into the jar. The two developed the recipes with chefs and a food critic. This resulted in varieties with black lemons from Iran, Timut pepper, red Kampot pepper, kaffir lime peel, or grilled paprika with onions.
In this collection: the poultry rillettes, the holiday varieties with capon and poularde with truffle, as well as the spicy Coc’Hot with sauces from Maison Martin.
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