Being a typical dish of Chablis, I had to try the andouillette, “a variety of chitterling sausage made from pork intestine and is usually pan-fried or simmered”. It was in a casual cafe type of place I did so and I’m not sure if the taste would have been more subtle and refined if it were in a more upscale restaurant but this was good in its own way.
Happened on February 11, 2018.
Eat. Drink. Travel. Watch. Listen. 