Chef Aurélien Dufour was born amidst the rich food and wine culture of Bordeaux, and spent his childhood in Germany where he was introduced to the charcuterie tradition. Aurélien started to study the culinary arts in France but his natural talent for charcuterie was apparent. He settled near Paris to learn from the talented Chef Gérard Berranger, a Meilleur Ouvrier de France-distinguished Charcutier (the highest and most prestigious award in France in the food industry). There, Aurélien learned the technique and tradition of French charcuterie, steeped in history, with recipes passed down over generations. He mastered pâtés, terrines, galantines, ballotines, crépinettes and sausages, and also participated in many charcuterie competitions. He won second place at the prestigious Best Young Chef in Charcuterie award at age 19 and has since placed within the top 3 in every competition he participated in.
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