Game is part of the great French culinary traditions. Yet it tends to stay confined to hunting dinners or rustic winter recipes. Little known and sometimes poorly handled, it suffers from received ideas about its taste and its difficulty.
With Coc en Pattes, Corentin makes the bold choice of working exclusively with wild game.
A former lawyer who changed course, he turns this characterful meat into something accessible, controlled and worth a place at the table.
Giving game its place back in French craft.
A change of course that made sense
Leaving the law to work a raw material: Corentin’s choice came above all from wanting coherence.
Game is meat from animals living free, in the wild. Working with game, and with boar in particular, answers a wish to make use of quality meat too often overlooked and sometimes wasted. This isn’t farming but regulated management, part of keeping the land in balance.
At Coc en Pattes, processing becomes a committed act: making use of a local, natural and often under-used resource.
Boar: meat shaped by a place
The taste of boar varies with its surroundings, what it eats naturally and its age.
Leaner than farmed pork and denser in flavour, boar offers a singular aromatic depth. Prepared well, it shows fine, elegant notes, a long way from the idea of meat that is too “strong”.
It is meat that asks for respect and precision.
Processing without masking
Working boar demands real technical command.
The texture, the aromatic power and the low fat content call for specific skill.
At Coc en Pattes the recipes are built to accompany the meat, never to dominate it. The seasoning is measured, the balances carefully worked, and artisan processing lets the singularity of the product come through.
Every preparation sets out to express the boar, not to hide it.
A responsible, local approach
Wild boar belongs to a logic of sustainable land management. Regulating it is necessary to the balance of the ecosystems.
By choosing to work solely with this meat, Coc en Pattes makes use of a local resource, limits waste and offers a coherent alternative to industrial supply chains.
It is another way of eating meat: more aware, more rooted in a place, more respectful.
Why Coc en Pattes belongs at Terroir
At Terroir we put forward makers who give French products meaning again.
The work of Coc en Pattes fits that entirely: a deliberate specialisation, a product rooted in its natural environment, and demanding artisan processing.
Wild boar isn’t a culinary curiosity. Handled with accuracy, it is a product of its place in its own right.
👉 Discover the creations of Coc en Pattes at Terroir.