Meat - Michel Soulié Chablis Andouillettes (chitterlings) (Chablis)


  • 2 Chablis Andouillettes of around
  • 170gr each
  • 1 bottle of Chablis
  • 10 cl of crème fraîche
  • 2 shallots
  • 1 tea-spoon of mustard
  • 50cl of veal stock


Recipe for 2 persons by Joël Vinot.

1 - Grill the andouillettes in a frying pan without fat, making sure to turn them regularly. Set aside the andouillettes.
2 -Re-heat the andouillettes in the sauce, place them on a plate and pass the sauce through a strainer as you pour it over the andouillettes. Serve hot.
3 - Sprinkle in the finely chopped shallots and fry until transparent. De-glaze with 25 cl of Chablis, add the veal stock and leave to reduce. Add the teaspoon of mustard and finish with the crème fraîche. Beat the sauce lightly with a whisk; add salt and white pepper.

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