Poultry rillettes with black lime from Iran 120 g
Chicken from the cauldron, served with Loumi: sun-dried lime, smoky and tart
Sales unit: Glass of 120 g
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In stock
Black lemon: citrusy, but dark, dried, and slightly smoky.
Le Comptoir du Fougeray is a family-run business in Eancé, on the border between Anjou and Brittany. This range is made from 100% poultry, with no pork: chicken meat, 73% of the jar's contents, slow-cooked in a cauldron and shredded by hand. A single spice sets the tone — here, black lemon from Iran, which the producer describes as his most unusual recipe.
The black lemon, known as loumi in Iran, is a lime that is briefly blanched and then dried in the sun for several weeks until it turns dark inside. In the process, it loses its freshness and gains something else: a smoky, slightly fermented flavour with a distinct tartness, reminiscent of tea and dried fruit. In the rillettes, it gives the mild chicken meat a dark, unusual edge while still keeping the citrus freshness at the forefront.
Production: The chicken meat is slow-cooked in a cauldron with only salt from Guérande and black pepper. Then it is shredded by hand and mixed with the pulp of the black lemon. No additives or preservatives are used.
Serve on hearty sourdough bread with a drizzle of good olive oil. Also pairs well with grilled vegetables and lentil salad. Take out of the refrigerator half an hour before serving. Pair with a red wine from the Rhône Valley or a dark tea.
Did you know? Loumi
The black lemon is known as loumi or limu Omani in Iran and around the Gulf. It is dried whole and then broken or ground, mainly for stews and rice dishes. It is a rarity in a French rillette.
More about the producer: Le Comptoir du Fougeray – The Art of Rillettes from the Heart of Brittany
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