Charlieu sausage is an institution!
To pay homage to him, we even created in 1998, the Brotherhood of andouille makers of Charlieu.
The Andouille is a pride for the Charliendins and the Charliendines who pay homage to it, every year in the fall, on the occasion of a great Fair which brings together many curious people and amateurs.
Philippe Milletcharcutier-caterer and Grand Master of the Confrérie des Faiseurs d’Andouille, tells us about his story and his passion for this large sausage made of offal and meat marinated in wine and spices.
For his part, Fabien Gauthier, the chef of the restaurant Rongeiron’s Workshopsublimates the rustic andouille of Charlieu to make gourmet dishes.
There is no doubt that Andouille de Charlieu federates creativity and whets the curiosity and appetite of lovers of good food and conviviality.