Andouille de Guémené is a smoked pork chitterling sausage built from nested layers of intestine, which slices into concentric rings, and it turns up inside Rennes galettes.
Where to eat it: 2 restaurants across 1 city.
The sausage comes from Guémené-sur-Scorff in Morbihan, where the technique of threading successive lengths of pork intestine one inside another produces the target-ring cross-section that distinguishes it from the coarser, chopped andouille de Vire in Normandy. It is salted, slowly smoked over beech or oak for weeks, then poached, and it is eaten cold in thin slices or warmed through. In Rennes it belongs to the crêperie repertoire more than the charcuterie board: the galette andouille, usually with apple or onion compote and sometimes melted cheese, is a standard on almost every menu in the city and one of the strongest-flavoured things on it.
Common allergens: Gluten, Dairy, Sulphites
Tip from the editors. Andouille de Guémené is already cooked and smoked. Frying it hard makes it rubbery; all it needs is to be brought up to temperature.
Bretone serves buckwheat galettes in the mosaic-tiled former home of the Odorico family in Rennes, a Fooding-listed crêperie with a pastel rooftop patio.
Signature: Galette complète, Guémené andouille galette
Order: The grilled Guémené andouille galette with caramelised onions
La Gavotte holds the crêperie corner of Rue Saint-Georges in Rennes, open seven days with an andouille, apple and camembert galette as its calling card.
Signature: Andouille, apple and camembert galette
Order: The Guémené andouille galette with apples, camembert and mustard ice cream
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