Charcuterie Tasting at Épicerie Boulud

My Charcuterie Platter (10 different terrines) with the Petit Chapeau Bordeaux and baguette
Charcuterie platter

About two months ago, I was at Épicerie Boulud for tea and pastries. Earlier the past week I wanted to try Gilles Vérot‘s famous charcuterie. Vérot is an internationally acclaimed master charcutier, based in Paris, France. Boulud and Verot have been working together since Bar Boulud in 2008.

At the bar
Michel Guignier Beaujolais Pouring the Pierre Paillard “Cuvee” Daniel, NV Champagne
Petit Chapeau Bordeaux Petit Chapeau Bordeaux
At the bar: Having a few glasses of wine: Michel Guignier Beaujolais, Pierre Paillard “Cuvee” Daniel Champagne, and a glass of Petit Chapeau Bordeaux

To start off my charcuterie tasting, I had a few glasses of very good wines. The Pierre Paillard “Cuvee” Daniel Champagne ($22) had a moderate length on the finish and a creamy taste but solid glass of bubbly. The Michel Guignier Beaujolais ($10) has a soft and balanced, with complex aromas of fruit and pleasant acidity. The Petit Chapeau Bordeaux ($12) wine gives a dark black fruit and dry earth on the nose. The palate has nicely balanced acidity and tannin and a medium-long finish. It isn’t an overly fruity wine, the structure and tannin shine through and it really tastes of Bordeaux and I prefer this for the various charcuterie I’m going to have.

Terrine de Poulet Au Piment Fromage de tête "Gilles Verot"
Petit Pâté de Canard Aux Figues en Croute Jambon Persillie
My Charcuterie Platter with the Petit Chapeau Bordeaux Terrine de Poulet Au Piment on a slice of baguette
The terrines and my charcuterie platter (with 10 different terrines) and a glass of Petit Chapeaux wine

The ten terrines I ordered was plenty to share with two or even three people for a late afternoon snack like I was having. (If you’d like to know what I had, click on the photo above or here.) The most memorable ones of the ten were the Jambon Persillie made of Parisian ham, cream, parsley gelée (adored how the parsley made it herbaceous and not as intensely meaty), the terrine made of pork face meat, carrots, leeks, mustard seeds (the furthest left corner toward the back of the photo; liked its complex flavors of the face meat and aromatics). The one made of pork belly, sundried tomatoes, olives for its briny, slightly acidic flavors to cut through the wonderful pork fat. Others were tasty with its sublime meaty flavors, but the petit pâté de canard aux figues en croute where I’m supposed to get a hint of the sweet dried fig sort of gotten lost on me, even though the pork and duck meat flavors were there.

Bounty of Easter chocolate figures
Large Easter Egg Cute Easter chocolate egg with a chick
Easter chocolate figures and some for gifts

Before I left, I picked up some adorable Easter chocolate gifts for a few chocolate loving friends and family of mine. The large Easter egg ($29) was for my mother, as she loves whimsically decorated chocolate eggs and the egg with a chick ($19) is for one of my best friends who can never turn down chocolate of any type.

Raw oyster bar

I realized on my way out, nearing 4:30 pm, the area where the wines by the glass were sold has a raw oyster bar set up. I have another reason to come back.

To view more photos of my visit, please click through the slideshow (or view my Flickr set):

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Épicerie Boulud

Website: http://www.danielnyc.com/epicerie
1900 Broadway (at W 54th Street)
New York, NY 10023
(212) 595-9606


I shoot, eat, and drink. My full time job is a hospital administrator. Moonlighting as a freelance photographer and food and travel writer.

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