Our personal version of this French delicacy is one of the most popular dishes in our restaurants this summer, but what do you know about this traditional French recipe?

It is known as rillete or rillettes a type of pâté made mainly from meat and fat that has been cooked for a long time. It is colloquially known as 'poor man's pâté', because unlike pâté, whose texture is fine and homogeneous, rillette is presented with the meat shredded and not very finely minced, which gives it a coarser texture. However, it is as highly prized as pâtés and foie gras because of its exquisite flavour.

It originated in the 15th century in the department of Indre-et-Loire and it was in the town of Le Mans that its production took root and where, from the 19th century onwards, there has been abundant industrial production.

Rillettes are usually made with pork, but in the Samaruc restaurant we wanted to use a product more typical of the area, such as bluefin tuna, which is present in our waters at this time of year due to the spawning season. Bluefin tuna migrations have always been a fundamental part of the economy of our city, one of the points in the province where the almadraba tuna trap was practised, on which many families lived until its disappearance in our area in the middle of the 20th century.

The excellent meat of bluefin tuna and its preparation in rillete allows us to create new experiences by combining it with squid, curry or even mango! to make it more refreshing. Discover all the possibilities of this recipe rethought in an innovative way by our chef Ismael Bilbao.