If sausages, pâtés, hams and other sausages are regularly on the menu of our plates, at home as in restaurants, we are most often unaware of the tradition which is at the origin.
In this program dedicated to thea french charcuterie, Nathalie Helal tells us this old story full of crisp details and invites three butchers with remarkable journeys.
Joel Mauvigney is a delicatessen, caterer, butcher Mauvigney House in Mérignac, near Bordeaux. He continues the family tradition, a family of butchers for three generations. Trained by Marcel Souchaud, pork butcher and Meilleur Ouvrier de France, in 1986 he became Meilleur Ouvrier de France. His leitmotif: family and the desire to achieve excellence in order to satisfy his customers. The family adventure continues with Jauffrey, his son, who joined the company in 2010, and who, in February 2015, although very young, became best worker in France, 29 years after his father.
Yann Plehe is a delicatessen caterer at Jeanine and Christiane in Paris and Palaiseau. Pure product of apprenticeship, passed by the Ceproc (Centre of Excellence for the Culinary Professions), Yann Plé embodies the revival of the profession. At 28, the young craftsman and his wife Pauline Pavard, daughter of a family of butchers, aroused media interest with their first shop Jeanine and Christiane, opened in the 20th arrondissement of Paris. These two first names are none other than those of their respective grandmothers, in memory of the culinary passion transmitted.
Bruno Bluntzerdelicatessen caterer, runs the House Sibilia in Lyon since 2011 and perpetuates its fame alongside Colette Sibilia. It is the Halles de Lyon-Paul Bocuse that houses the establishment, a true flagship of Lyon’s charcuterie, created in 1925 by Pierre Sibilia, taken over by his son Jean-Maurice and his wife Colette. When the latter died in 1971, Colette Sibilia developed charcuterie with her daughters before it was taken over by Bruno Bluntzer. The House Sibilia offers many famous specialties, such as andouillette parmentier, “Colette” white ham cooked in broth “bone-style”, sapper apron and brioche sausage, to name but a few.
Nathalie Helal and her guests make our mouths water!