The « Confrérie des chevaliers des Rillettes Sarthoises »

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THE “CONFRÉRIE DES CHEVALIERS DES RILLETTES SARTHOISES”

In 1968 Mamers became the spearhead of a regional gastronomical product called “rillettes”.

The “Confrérie” was created.even if historically the birthplace of the product was the town of Connerré, Pierre Leplumey, who at the time was a regional newspaper reporter, became the founder of the society, and installed, along with other lovers of the product, the headquarters of the Confrérie in Mamers.

Each year ever since, the National Contest for the best rillettes is held in this sub-prefecture. Not only does this competition re-unite manufacturers of rillettes in France, but the Confrérie represents the town and department and encourages the manufacture of quality rillettes all over Europe.

The goal behind the different appearances of the Confrérie is to promote the quality of rillettes made in the Sarthe, but also to boost tourism and industry by exhalting the numerous historical, cultural and economical advantages in the region.

In addition to the close and varied contacts with other gastronomical and oenological societies, the Confrérie encourages research for good cooking recipes and tries to revive local traditions. Made up of 20 high dignitaries who assist the Grand Master, the Confrérie has a pot of rillettes as its emblem and the costumes are made of red and green velvet, trimmed with white ermine.

Two dates for you diaries : The National Competition for the best Rillettes, first Saturday in February and The Chapter for the “Confrérie des Chevaliers des Rillettes Sarthoises”, the last Saturday in April

 

 

Concours rillettes 2

RECEIPE : Rillette tart

For 8 people : 400 gr. rillettes, 1/2 litre milk, 5 eggs, 2 soup-spoons crème fraîche, salt, pepper, nutmeg.

  • Line a pie tin measuring between 20-24 cm diametre with your usual pastry
  • Put the rillettes to melt over a low heat. Bring milk to boil. In a bowl, break two eggs and three egg yolks. Pour the boiling milk over the eggs. Add the two spoons of “crème fraîche”. Season to taste and add a pinch of nutmeg and press to eliminate the grease.

  •  Drain the rillettes in a mesh strainer
  • Incorporate the drained rillettes into the mixture using a fork. Pour into the pie tin and bake for approximately 25 minutes in a medium oven (200° or 7).
  • Serve hot as an hors d’oeuvre accompanied with cider or Jasnières wine.