What do they eat in la Sarthe?

[Abra]

I'm having a lunch guest who's originally from la Sarthe, Le Mans more specifically. Google isn't turning up much at all inthe way of typical regional dishes that I could surprise her with. Can anyone help?

[sharonb]

Rillettes!

[Ptipois]

Pas mieux.

Abra, you may find some inspiration in this recipe by Jacques Thorel. Always remember that pork rillettes should include pork belly with skin on. Most commercial rillettes don't have enough of it.

[Abra]

How does this tarte aux rillettes look? I'm afraid that due to being in Lyon until just a few hours before this lunch I won't be able to make the rillettes myself. This would seem like one way to make the best of a commercial rillette product, assuming that I can find some here. If not, I'll schlep them on the train from Lyon.

[Ptipois]

How does this tarte aux rillettes look?  I'm afraid that due to being in Lyon until just a few hours before this lunch I won't be able to make the rillettes myself.  This would seem like one way to make the best of a commercial rillette product, assuming that I can find some here.  If not, I'll schlep them on the train from Lyon.

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The tarte aux rillettes sounds... very weird. It is, in fact, a quiche with rillettes added. I'm not sure I like the idea. Might be better than it sounds though.

The "trompe-goule" that you find as you scroll down the page looks to me like a better option. It is a real traditional dish and it looks yummy.

[Abra]

I did end up making the tarte aux rillettes, using rillettes du Mans from the deli, and it's actually very good. Our Sarthoise guest said that eating warm rillettes was unusual enough to transport her instantly back to her childhood where she and the other kids stood around a huge pot over an open outdoor fire helping her grandmother stir a giant pot of rillettes, an all-day project. The kids were rewarded with bites of steaming pork, and thus the tarte made her feel like a good helpful kid all over again. For that reason alone I'd say that it was a success, but it's worth making even if you grew up in town. And it's very easy to prepare, so if you like rillettes you might want to give it a try.

[John DePaula]

I did end up making the tarte aux rillettes, using rillettes du Mans from the deli, and it's actually very good.  Our Sarthoise guest said that eating warm rillettes was unusual enough to transport her instantly back to her childhood where she and the other kids stood around a huge pot over an open outdoor fire helping her grandmother stir a giant pot of rillettes, an all-day project.  The kids were rewarded with bites of steaming pork, and thus the tarte made her feel like a good helpful kid all over again.  For that reason alone I'd say that it was a success, but it's worth making even if you grew up in town.  And it's very easy to prepare, so if you like rillettes you might want to give it a try.

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I think that's one of the highest compliments that a cook can hope to receive - to transport your guest to another place and another time full of good memories.