Gilles Verot is a Parisian charcutier that known the world over for his hams, terrines, salamis, and head cheese. At yesterday’s lunch at Bar Boulud, I started with a gorgeous mixed platter of charcuterie accompanied by pickles, mustard and toast. For a very reasonable £14, I was served an assortment of Mr. Verot’s creations including jambon de Bayonne (air dried salted ham from southern France), jambon de Paris (homemade cooked ham), lapin de la garrigue (pulled rabbit with zucchini, carrots, and herbs), pâte grand-père (foie gras, truffle juice, and port), and compote de joue de boeuf (slow-braised beef cheek, onion confit, and pistacchio). Each item was finely crafted and clearly the work of a master.

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