Marc-Henri Jean-Baptiste

Chef Marc-Henri JEAN-BAPTISTE’s fine handmade pâtés, rillettes,
ham and head cheese are hand crafted for all clients that want to
find authentic European tasting products. Fully-cooked, ready to
enjoy!


Every product is crafted using traditional European techniques
and use only high-quality local meats. We as a company believed
in using only products where we can derive the source and the
manner in which it is grown. The respect of the product during
fabrication is primordial.


Hand-made artisanal products, working with local farmers to
source the best quality of meats, that are raised in a
sustainable manner.
Animals raised without antibiotics or hormones. Great for
charcuterie boards and wine pairings.


My passion for working with meat, and especially charcuterie, was
born while working at Blackberry Farm in Walland, Tennessee.
Tutelage there with Michael SULLIVAN taught me how to transform
and sublimate pork products. This sparked a desire to produce
artisanal charcuterie that has never left me.


I continued my training in haut cuisine kitchens with Daniel
BOULUD in New York before crossing the Atlantic to join the crew
of chef Alain DUCASSE in his most famous restaurant, Louis XV in
Monaco. While holding on to my goal of creating my own
charcuterie, I trained myself in all culinary positions in order
to gain a fundamental understanding of the basics of cookery. My
time there allowed to me to work with high quality seasonal
ingredients to create refined Mediterranean cuisine for our
clients.


It was with Gilles VEROT, in Paris, that I was finally able to
master the subtleties of the production of charcuterie. As sous
chef, I acquired the techniques to master this fine art of meat
processing. My quest to learn more brought me to work in a high
end butcher shop, Dierendonk in Belgium. While there I worked
with his team to familiarize myself with the cutting of whole
pigs, beef and lamb.