Print Recipe VENISON AND DAIKON RADISH MOSAIC
CHARCUTERIE, AN essential part of the Lyon cuisine, has always been one of my passions. Since 2007, third-generation Parisian charcutier and friend Gille Vérot oversees tradition and innovation in an elaborate charcuterie program for our casual restaurants. For executive chef Jean-François Bruel, aka JFK, the annual pig slaughter at his parents’ farm near Saint-Étienne in France meant he would be allowed to help with the making of terrines, one of his favorite childhood memories. Fast-forward to his head post at Daniel, where each season we offer at least two terrines and where JFK often takes the creative lead to craft new combinations, such as this saddle of venison cooked sous-vide and paired in a perfect miniature checkerboard made of squares of foie gras, daikon radish, and venison en gelée.