Alain Sinturel of Les Trois Petits Cochons

Alain Sinturel of Les Trois Petits Cochons talks about all-natural charcuterie, new product introductions and eating seafood fresh from the fishing boat in Brittany.

How did you get into the food business?

I grew up in Paris, living in my grandparents’ hotel. My grandfather was the chef. Because of this environment I decided to go to the hotel school of Lausanne in 1967. After three years of study, I worked in restaurants and hotels in Lausanne, Vevey, Paris and London. In 1971 I met Jean Pierre Pradié, who became my friend and later my business partner. We took a year off together to travel through Africa where we met Harvey Milstein.

In 1975, after working in restaurants in Chicago and New York City, I decided to open a business with Jean Pierre and Harvey, the two other “pigs” in Les Trois Petits Cochons (the Three Little Pigs). Because we were short of money, instead of opening a restaurant we opened a takeout charcuterie… and it was such a success! We were the first in town to offer quality French products at affordable prices. The New York Times, New York magazine, the New York Post—all the press was writing about our charcuterie. That’s how it all started.

Today, what is the company best known for?

It is still high-quality, all-natural charcuterie products. We are available nationally and are moving into export. 

What is your point of distinction over your competition?

Our products are all natural, artisanal (we make only small batches) and we manufacture our own products so it allows us to control each step of the production. Also, we’ve been making some of our products for more than 35 years and they still taste as good today. So I would say: quality, consistency and innovation.

What was the most interesting culinary experience you’ve had lately?

Probably last Christmas when I was in Brittany—eating trays of seafood fresh from the boat. It was simply amazing.

What are your most recent product introductions?

We have a new line of pâté slices in three flavors (Mousse Truffée, Mousse de Foie de Canard au Porto, Terrine aux Trois Legumes) and are coming out with new flavors in 2010. We also have a line of fully cooked gourmet sausages. We have eight flavors so far and are coming out with more flavors this year. We are seeing a great response with this new line. Also brand new, our smoked duck breast, smoked chicken breast and duck leg confit.

You clearly enjoy food. If you knew it was going to be your last meal, what would you eat?

Fresh green pea soup, fricassée de cèpes a la bordelaise, sautéed fresh foie gras, turbot or Dover sole, roasted squab and cheese (a spoon of Vacherin de Mont d’Or).—Susan Segrest