Author
Chef Aurélien Dufour
Chef Charcutier & Founder, Dufour Gourmet · Maître Cuisinier de France
Chef Aurélien Dufour is the chef charcutier behind Dufour Gourmet, a company making handcrafted French pâtés, terrines, sausages and specialty meats for restaurants, retailers and home cooks across the United States.
Born in Bordeaux and raised in Germany, he grew up around cured meats long before he made them for a living. Back in France as a teenager, he trained with Meilleur Ouvrier de France charcutier Gérard Berranger, learning the classic techniques of pâté en croûte, galantines and crépinettes, and took second place in the Best Young Chef in Charcuterie competition at 19.
He then spent six years in New York as Chef Charcutier for Daniel Boulud's restaurant group before launching Dufour Gourmet. Today he is a member of the Maîtres Cuisiniers de France and North America Ambassador for the International Catering Cup.
On this blog he shares what two decades in professional kitchens have taught him: how traditional French charcuterie is made, how to serve and pair it, and how to bring it into everyday cooking.
