Christophe Tourneux, Meilleurs Ouvrier de France (MoF – ‘one of the best craftsmen in France’) and Olivier Ruellan, winner of the prestigious ‘Ambassadeur du Gout’ (Ambassador of Taste) have been with me all week preparing contemporary French charcuterie and would love to share a tasting of this week’s work which includes:
Tourte de Canard aux Girolles et Foie Gras
Duck Pâté with Chanterelles, Foie Gras in Puff Pastry
Wild Rice Salad
Boudin Noir Pork Blood Sausage
New York State Hand Milled Polenta
Saucisson à l’Ail Garlic Saucisson
Fingerling Potato Purée
Pâté en Croûte Cinq Viande
Pâté in Puff Pastry Crust with 5 Different Proteins
Organic Haricots Verts and Walnuts
Pâté en Croûte Tout Cochon
Pâté in Puff Pastry with Pork
Pâté Poulet Pommes aux Épices
Chicken Pâté with Spices and Golden Apple
Rillettes de Porc
Low-Glycemic and Gluten Free Bread
Terrine de Jarret de Veau Persillé
Terrine of Veal Shank “Persillé”
Chilled Coconut Soup, Pineapple Granité,
Homemade Amaretto Ice Cream, 10 Exotic Fruit Sorbet
Valrhona Chocolate Frivolous,
Coconut Sorbet, Chocolate Ganache
Salad of Raspberries, Meringue, Tahitian Vanilla Cream, Lychee Cloud
*Lunch will be a selection of three (plus a choice of dessert):
$85 per person *
*Dinner will be a selection of four (plus a choice of dessert):
$125 per person*
Renowned in Caen for the quality of its products and service since 1975, the charcuterie family rue de Seine was taken over by Christophe Tourneux in 2001.
Aware of his responsibility to maintain the high standards set up by his parents, but passionate also by this profession both traditional and innovative, Christophe Tourneux is fully invested and won the 2004 “ Meilleur Ouvrier de France” contest. His mastery of traditional charcuterie allowed Christophe Tourneux to develop his catering services.
The enrichment of his card, the new products presented regularly make Christophe Tourneux an unavoidable charcuterie caterer for the organization of family events or professional meetings.
Christophe Tourneux combines quality, freshness and taste and visual originality to offer a wide range of delicious and attractive dishes for any occasion: pleasure of the eyes and delight of the palettes.
Meilleur Ouvrier de France (MOF)
At the origin of the history of the Best Workers of France (“MOF”), is a remarkable man: Lucien Klotz (1876-1946) art critic and journalist who was the promoter of the idea MOF. The title Meilleur Ouvrier de France is awarded only in France by category of professions in a competition between professionals. The President of the French Republic is of the brotherhood by its title MOF Honoris Causa. The medals were awarded at the Sorbonne in Paris during a large meeting followed by a ceremony at the Elysee Palace in the presence of the President of the Republic. This reward of know-how is unique in the world.
OLIVIER RUELLAN: COOKING BY PASSION, FROM ROTHENEUF TO MANHATTAN
Cooking is all his life. Son of butcher, this native of Roténeuf fell into the pot at a very young age. He is now passionate about developing his culinary art around the world.
In front of the church in Rothéneuf, a well known gourmet establishment: the deli Ruellan. The parents of the cook-caterer Olivier Ruellan are at the origin of the family house that has existed for thirty years. After having studied to satisfy his desire to associate passion and work, Olivier makes a Tour de France in large starred establishments and is also hardened in London in contact with the famous Marco Pierre White: “The best chef that the United Kingdom is never known “says the Express.
In 2000, at age 25, it’s back to basics. After an apprenticeship with Mr. Marchand in Rennes and with Mr. Trhian, he joined the family meat business (developing the sale of labeled meat), which had been in Rotheneuf since 1975. In 2007, Olivier “bought the deal”. Since then, he has enjoyed an impressive success in the region: “I owe this success to my parents who passed on their passion to me. They allowed me to start my business with a solid foundation. Groceries, delicatessen, butchery … the Saint-Malo caterer and his wife Nathalie Ruellan, his most faithful collaborator, offer quality dishes made from fresh products as well as regional products found in the sales area.
Thanks to his passion, his dynamism and his talent, Olivier is now a member of the Brotherhood of the Marmite d’Or (chaired by the highly respected chef Joël Robuchon, author of the book “Bon appétit course”). With his teachers and colleagues, with new inspirations, he nourishes many culinary projects. At the local level, the young pork butcher joined the cream of the Malouine gastronomy to create the School of Taste in 2008. The origin of this initiative: his friend, the sommelier Yannick Heude. Wine, cheese, chocolate, charcuterie, or pastries, the objective of this structure based in Courtoisville is to train novices or more experienced in the pleasure of local products through the different specialties of “trainers”.
Other major projects for our thirties: the opening of a deli in the United States, in the Manhattan district in New York and another in Japan, in Osaka. “For the United States, the shop should see the light of day at the beginning of next year. The goal is to offer, across the Atlantic, the same products as at home, “he says. “In collaboration with Mr. Bouley (Star Chef of New York), we export our products and our know-how internationally. Olivier is very busy but the caterer of Saint-Malo does not forget his Corsair City. “This is the clientele from here who encouraged me and made me known in the region, but also elsewhere. I maintain a very cordial relationship with my clients. I am listening to them. Each performance is a challenge for our team “. Olivier Ruellan has many private clients, but he also provides catering services to the largest groups in the region.
He who transmits his know-how as a teacher at the School of Taste brings a fascinating view of his profession. “For me, it’s not a job. I do not count my hours. It’s a passion, a real sharing. We learn constantly “. As all passionate cracked his “obsession” is to become Meilleur Ouvrier de France and thus obtain the blue-white-red border on his white tunic. This year, he has resigned himself, death in his soul, not to participate in this famous competition because of an overflowing activity, but in three years, it is promised, he will give himself the necessary time to compete. And we will not fail to encourage him.
Here is a Malouin who does not lack ambition. Associated with a competent and indispensable team, “this pleasure merchant” grazes our pupils and our taste buds on a daily basis, but he is also the partner of our most beautiful holidays. Go to Rothéneuf, in front of the church, for a moment of delight. And then very soon, in New York and Osaka.