There’s a sophistication that comes with French cooking that is at odds with a lot of food creativity today. While other cultures are violently mashing together coffee and potatoes or putting glitter in everything, including beer, we can at least rely on the French to keep it classy.
Well, until now.
Introducing glace aux rillettes, a mind-bending mash-up of meat and cream that in English basically translates as pork ice-cream.
The curious concoction was created by Patrice and Catherine Riauté from Parcé-sur-Sarthe, a village in northwest France. Inspired to help the struggling dairy industry, and looking to create something new for the upcoming Printemps des Rillettes festival, the pair decided to think outside the box.
‘We looked at the contest’s rules and said to ourselves: 'why not glace aux rillettes ice-cream?’ Patrice told local French radio station, France Blue.
‘We’ve been really suffering from the milk crisis for the past three or four years. And today we have found new momentum to bring value to our profession.’
Rillettes is a meat spread served with bread that is most commonly made with pork, but can also be made from rabbit, duck, salmon, or tuna. It is made by finely chopping the meat which is then slow cooked in fat until it forms a paste. While similar, is technically not the same thing as pâté, which is made of ground organ meat and generally much smoother.
And no, it’s not commonly served as dessert.
Despite reservations, Patrice says those who have sampled the glace aux rillettes have quickly become fans.
‘It’s not sickly, it’s very light. People were surprised, but pleasantly surprised. They hesitate a bit but when they go for it, they’re smitten,’ he says.
Good for them.
Would you try glace aux rillettes?
Recovering caffeine-addict and serial bruncher Eliza Murray feels most at home typing away in a cozy cafe with her re-mortgaged avocado toast nearby. When she isn't reporting on the latest Instagram-shattering glittery food trends, she can be found experimenting with new gin garnishes (hello strawberries!) or biting into an entire wheel of brie (no shame). She tweets @theothereliza