ESTAMINET DE L’ANDOUILLER – RESTAURANT

Making ‘andouille’ (chitterling sausage) can be a very serious business. In this café, it is a true obsession, along with pork in general. And frankly that’s all good if you’re coming here to eat.

Pork is central to this establishment. Admittedly, your host was previously a pork butcher. After taking possession of what was formerly the village café, he opened this establishment dedicated to the pig and to authentic cuisine. The creature is everywhere; in wood, plaster or pottery and of course on the plate. The speciality is andouille, but you can also enjoy sausage, pork cheeks, black pudding (boudin) or simply suckling pig slowly roasted in the huge fireplace. Menus and dishes are written on a slate, much more practical. The beers are local, like most of the ingredients. If this all sounds tempting, don’t forget to book, or you’ll risk seeing this pig slip away before your eyes, without being able to taste it.

The real advantage

On the first and third Friday of each month, a speciality from the Nord or Picardy is given pride of place—and served to music… Finally, don’t forget that the Andouiller is the ideal starting point for exploring the Valley of the Authie: the Valloire Abbey, Maintenay mill, museum of Berck…