In the prepared meats case, and near the butcher, there are some little jars of the most fabulous tidbits:
- Trout Confit Rillettes
- Duck Confit Rillettes
- Rabbit Rillettes
- Rattlesnake Rillettes
- Smoked Salmon Rillettes
- Smoked Tuna Rillettes (with house citrus rub)
- Pickled Sea Bass (with shallots, ginger, balsamic and spices)
- Foie Gras Mousse with 2% Black Truffles
Rillettes is a preparation of meat similar to pâté. Originally made with pork, the meat is cubed or chopped, salted and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. Use as a spread on crusty bread, toast or crackers and serve at room temperature. We recommend warming rillettes until the fat us easily softened and mixed in. The Pickled Sea Bass can be served chilled.
In that same case, browse our selection of pâtés including vegetable, Foie Gras, and Foie Gras au Torchon with Black Truffles.