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

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.