Troyes is famed for its andouillette. Translated euphemistically into English as “chitterling sausage”, andouillette is an intestine crammed full of more intestines, all chopped up. It’s an acquired taste (and texture), but it’s better than it sounds – look out for the notation AAAAA, a seal of approval awarded by the Amicable Association of Amateurs of the Authentic Andouillette. Game looms large on menus in the Ardennes, with pâté d’Ardennes being the most famous dish and juniper berries used to flavour food à l’ardennaise.

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