L'Andouillette, spécialité auboise © Olivier Douard

Troyes andouillettes

We must also find room in our basket for a few andouillette chitterlings, a pork speciality from the Troyes area from time immemorial. And like stars of the gastronomic world they are surrounded by myth.

A subtle combination of pork entrails cut into fine strips of a similar length, wrapped in traditional manner in a pig’s large intestine that has been cut to length, seasoned with salt and pepper, but also with thinly sliced onion and other herbs, sprinkled with white wine or sometimes champagne and simmered for hours in a bouillon containing still more herbs. They should be selected tied with string and hand prepared with the AAAAA label (Association Amicale des Amateurs d’Andouillette Authentique).

Where can you try them?

Au Jardin Gourmand: In this small restaurant at the heart of the champagne cork, Jacques Lebois give food lovers a warm welcome. His menu does regional cuisine proud. Troyes’ 5A andouillette comes in a whole range of sauces and flavours: grilled andouillette, poached andouillette, andouillette in traditional mustard sauce, andouillette in champagne, aumônière of andouillette in chaource sauce, andouillette poached in champagne and foie gras…

Au Jardin Gourmand
31, rue Paillot de Montabert – 10000 Troyes
Tel/Fax: +33 (0)3 25 73 36 13

See also…