French Charcuterie at Home

“Will enable American family cooks and amateur chefs to produce palate pleasing, appetite satisfying, memorable varieties of authentic French charcuteries for every formal and informal dining occasion or event.” – Midwest Book Review“A book we never expected to see translated into English… The Vérot family operates some of Paris’s most beloved charcuterie shops. We’ve imported several of their books over the years, but at last, one is being translated. This is serious, careful work, representing the best of the classic tradition, and much esteemed by professional cooks as well as ambitious home practitioners…” – Kitchen Arts & Letters

Gilles Vérot

Gilles Vérot is a third-generation Master Charcutier and the 2011 world pâté-croûte champion. Together with his wife Catherine and son Nicolas, he helms Maison Vérot, a pioneering force in exceptional charcuterie spanning four generations. Maison Vérot stands at the forefront of the rekindled interest in this quintessentially French culinary savoir-faire, from Paris to New York. The heirs have consistently fused tradition with modernity, maintaining high standards and transparency. Maison Vérot’s charcuterie distinguishes itself through an unwavering commitment to excellence, blending meticulous sourcing, contemporary recipes, and artisanal methods.

Maison Vérot boutiques are located in Paris: Saint-Placide, Sèvres-Lecourbe, Enfants-Rouges, Saint Paul, Galeries Lafayette Haussmann and Galeries Lafayette Champs-Élysées.

Daniel Boulud

Daniel Boulud is a French chef and restaurateur. Raised on a farm near Lyon, he entered the restaurant business at age fourteen. He is the author of several cookbooks and is best known for Daniel, his eponymous, Michelin 2-star restaurant in New York City.

Nicolas Vérot

Nicolas Vérot, the son of renowned charcutiers Gilles and Catherine Vérot, joined the family business in 2018 as the fourth generation to lead Maison Vérot, a legacy that began in 1930. Committed to preserving time-honored traditions while embracing modern innovation, Nicolas has expanded the family’s charcuterie presence in Paris and beyond, including prestigious partnerships with Galeries Lafayette Gourmet and international collaborations with chef Daniel Boulud in New York. Nicolas continues to guide Maison Vérot into the future as a symbol of excellence in French culinary craftsmanship. French Charcuterie at Home is his first book.