It is on the borders of upper Anjou and the gates of Brittany that the story of Mottay Gourmand begins. For centuries, pork and poultry rillettes have been cooked in a cauldron; after being browned, the meat is preserved for a long time and then crumbled by hand. Despite this ancestral know-how, rillettes have been trivialized over time and today they wish to restore their letters of nobility.