The people of Jargeau, the gergoliens, call it “Andouille de Jargeau”,
but the local speciality is more like an andouillette, isn’t it?
Andouille de Jargeau dates back to the Middle Ages, but its reputation dates back to the end of the 19th century.
It is made up of 60% meat and the rest pre-cooked chowders (tripe) and seasonings: onion, shallot, parsley, etc.
A gastronomic brotherhood, “Les chevaliers du Goûte-Andouille”, was created in 1971 to promote its merits.
It organises an international competition for the best andouille sausage in March
as well as a gastronomic fair: La Foire à l’Andouille on the second Sunday in June.
Our restaurants regularly serve it as a dish of the day or à la carte.
In Fay-aux-Loges :
In Sandillon :
In Tigy :
In Vienne-en-Val :
A Vitry-aux-Loges :