Rillettes are back

Rillettes are back

It’s probably just the culinary world going: ‘What haven’t we done yet?’”

That’s how Grant Achatz, the edgy, award-winning chef of Alinea restaurant in Chicago, sums up the recent popularity of rillettes and other house-made charcuterie.

“It’s just like anything else,” he says. “You go through trends with ethnic food: Japanese is hot, then Mexican, then Thai.”

Now the age-old techniques of French charcuter

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