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Charcuterie photo shoot

See what happened at our recent charcuterie photo shoot in Halifax with chef Frederic Tandy of Ratinaud French Cuisine.

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See behind the scenes at our recent charcuterie photo shoot in Halifax

I thought it would be fun to share a few behind-the-scenes shots and details from our photo shoot at Ratinaud French Cuisine (on 2082 Gottingen St. in Halifax).

If you haven’t stopped by this delightful North End storefront, you really ought to. Chef Frederic Tandy has an amazing spot and lots of delightful gourmet charcuterie and cured meats on offer. If you can’t catch him there, he also sells his stuff at the Halifax Seaport Farmers’ Market on Saturdays.

Tandy is from Limosges, a city in the south-west of France renowned for artisanal pottery. Many of Tandy’s pates, terrines and sausages are inspired by old family recipes. “Ratinaud” is actually his grandmother’s last name. Here’s a shot of Tandy with our writer, Simon Thibault.

Tandy’s delectable “paté de campagne” (or country paté). Wouldn’t you just love to slather this over a fresh sour-dough baguette? I know I would.

Simon brought along his copy of Michael Ruhlman’s bestselling book about charcuterie, Charcuterie: The Craft Of Salting, Smoking, and Curing. Isn’t the cover shot great? We used it as inspiration for charcuterie grouping (below).

Photographer Dennis Evans brought along a gorgeous wood cutting board and took a number of great shots showing a mix of Tandy’s charcuterie. Here Dennis goes in for a close up shot of Tandy (love his cap–it was his granddad’s).

A shot of Tandy’s curing room. That’s a bunch of saucisson sec hanging in the background, along with other sausages.

Watch for Tandy’s great recipes (and of course, the finished shots by photographer Dennis Evans) in our upcoming spring issue on newsstands March 18.

Seem more recent East Coast Living photo shoots:


East Coast Living