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  • MEAT SNACKS. There's not a lot of things that will get me excited as when I see the words "new", "charcuterie" and "Plateau" in the same sentence. Luckily for us, there's already a wealth of charcuterie in the Plateau, so the more the merrier, no? Mr. Phillip Viens comes from a pedigree of working with DNA, Maison Publique, and supplying charcuterie for Toqué and other restos, so I was really looking forward to trying their fare. When I first arrived, there was a photographer shooting a big chunk of porchetta at the front window. I'M IN THE RIGHT PLACE. They won't offer the full service in terms of meats, instead specializing in strictly charcuterie. I picked up a chorizo, fennel saucisson, some fresh pork sausages, and a bit of head cheese/sopressata. The best word I could use to describe their meats is restraint. When asked what was in their fresh pork sausages, they replied, pork, seasonings. "We really want the quality of our pork to shine." And shine it does, with just enough to accompany it in terms of salt et al. I think it might not be to everyone's taste, but it's still delicious. Personally, I prefer the saucisson from Lawrence and Champfleuri, but it's still excellent. The chorizo has a nice, deep smokey heat, but more from paprika than any chili (was there any chili?). Generally, the meats here are not salted as liberally as the others, both old (Fairmount, Vito, Champfleuri, Maison du Rotî) or new (Lawrence), which I prefer in the fresh stuff. I'll be sure to be back to try their porchetta and terrines.
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