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Le Mottay Gourmand

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.

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