The Maison Verot fall-winter 2026 collection captures the best of the season. Game, mushrooms and foie gras inspire generous charcuterie creations, between emblematic recipes and new delicacies to discover here.
With the Maison Verot fall-winter 2026 collection, Gilles and Nicolas Verot, accompanied by their executive chef, Meilleur Ouvrier de France Gaël Radigon, celebrate the deep flavors of the fields and forests.
A generous collection, inspired by the emblematic products of the cold season, where game plays the leading role. Duck, hare, pigeon, rabbit and black pork from Bigorre lend themselves to refined compositions, enriched with melting foie gras, mushrooms with woody notes and seasonal fruits and vegetables.
Maison Verot, fall-winter 2026 collection: charcuterie tradition and seasonal sweets
Faithful to its charcuterie expertise, Maison Verot creates creations that combine tradition and indulgence, with that extra elegance that characterizes its seasonal collections. From individual puff pastry hare to spectacular cabbage en croute, including Racan pigeon pâté or Bigorre black pork terrine, this new collection celebrates the pleasure of beautiful pieces to share and the comforting flavors of autumn and winter.
The puff pastry hare
A great classic of game cuisine, hare is revealed here in an individual puff pastry piece with crispy pastry, awakened by tangy cranberries and accompanied by Colonnata bacon and baby onions. Brown mushrooms bring a woody note signaling the arrival of autumn. Everything is to be enjoyed hot.
Cabbage in a crust
A majestic crispy and golden dome in which confit and duck fillets, generous pork stuffing and melting foie gras, are harmoniously combined, enhanced with a touch of smoked pepper and garnished with gizzards, all resting on a melting drop of cabbage. A generous piece of at least 5 kg, offered for cutting.
The Grape Pigeon
A pâté en croute with character served by the slice, enhancing the pairing of foie gras and Racan pigeon – exceptional pigeon raised outdoors in Indre-et-Loire – enhanced by the tangy freshness of blackcurrant. Its small spelled shortcrust pastry, garnished with a delicious pork stuffing, brings crunch to this generous piece designed for large tables, and which is dressed for the occasion in its most beautiful winter outfit.
The Black of Bigorre in a terrine
An exceptional terrine celebrating Bigorre black pork, a rustic breed with a strong taste, combined with foie gras and the sweetness of candied apples. Everything is delicately covered with a crumb of dried mushrooms, giving it deep and woody notes. A noble piece, served by the slice, illustrating all the charcuterie know-how of Maison Verot.
The Rabbit with Autumn Flavors
A comforting jelly terrine, where the tasty flesh of rabbit cooked in Port combines with the sweetness of butternut. Enhanced with just-crisp mushrooms, bacon with a smoky flavor and fleshy prunes, the whole thing offers a perfectly balanced sweet-salty marriage.
Maison Verot fall-winter 2026 collection
Available now in Maison Verot stores and on their online store, with delivery everywhere in France, Belgium, Luxembourg and even Spain.
© Géraldine Martens
