Far from the farming village where he grew up, Chef Charcutier Arthur Dehaine applies traditional yet modern techniques to Daniel Boulud’s charcuterie program, creating terrines that feature an intricate mix of colors and textures such as his Canard aux Figues and Pâté de Campagne. Originally from Picardy, France, Arthur’s family lineage is made up of the farming and butcher communities that represent his small town. Used to working with the freshest produce, he spent his youth learning to cook with his mother. Fascinated, Arthur pursued a bachelor’s degree in restaurant management at Ferrandi Paris and quickly immersed himself in the world of fine-dining. During his first internship at Le Chambard, a two Michelin star restaurant, Arthur achieved the position of line cook in the span of six months. For his apprenticeship, he worked at Le Marloe, followed by L’Arôme and Boutary after graduation. A curiosity for charcuterie lead him to Maison Vérot next, where Arthur turned his attention to learning the traditional methods and techniques of creating classic French dishes. As a mentee of famed charcutier Gilles Vérot, Arthur decided to move to the United States to proliferate his talents as the chef charcutier for Daniel Boulud’s restaurant group. When Arthur is not busy leading his team, he is away hiking, mountain biking or exploring New York. Essentially living the American dream, Arthur maintains his family lineage in charcuterie, one begun by his grandfather, and continued thousands of miles away by grandson.
Courses by Chef Arthur Dehaine
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