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Delicatessen Caterer

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THE DELI CHEF: TRADITION, VERSATILITY, AND REFINEMENT

The deli chef is a multi-talented artisan. At the crossroads of butchery and cooking, they transform meat into terrines, pâtés, sausages, hams, and delicious ready-made dishes. They master the techniques of cutting, curing, smoking, and cooking, while also being fine gourmets capable of creating buffets, menus, and tailor-made recipes for all occasions.
But beyond technique, the charcutier-traiteur is also a creator. He innovates, revisits classics, and enhances his preparations with noble ingredients. It is in this quest for excellence that the Rémy Cointreau Gastronomie brands become valuable allies.
When Christian Segui, Meilleur Ouvrier de France Traiteur, revisits cromesquis, the result is stunning: his crispy, breaded, and fried bites hide a melt-in-the-mouth center of boned, cooked pig’s trotter, garden snails and small chanterelles… seasoned with St-Rémy brandy.