La maison Thierry depuis 1969
L' andouillette de Troyes.
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OUR HISTORY
Founded in 1969 by Daniel THIERRY, Maison THIERRY is located in Sainte Savine, near Troyes. Our company perpetuates the tradition of traditional charcuterie, particularly that of the andouillette de Troyes.
In 1987, the arrival of his son Christophe brought new blood to the business and he continued to make his specialities, where a team of qualified staff worked hard every day to satisfy customers looking for home-made, traditional products.
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Our andouillette is made in the purest traditional way. It is made entirely by hand.
AAAAA
Thanks to an artisanal production method jealously preserved in the purest Trojan tradition, Maison THIERRY has been awarded the AAAAA diploma by the Association Amicale des Amateurs d'Andouillette Authentique (renewed every two years since 1996), which rewards the best andouillettes in the region.
The Association brings together professionals from the world of food and dining (food critics and columnists, restaurateurs, gourmets, manufacturers and journalists).
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Its president Jacques Louis Delpal, vice-president Vincent Ferniot and the whole team are dedicated to honouring the Andouillette.
The andouillettes are then immersed in a court-bouillon for over 6 hours, accompanied by onions and aromatic herbs.
Burgundy parsley.
Pig's trotter with cordon.
Black pudding with onions.
The head cheese.
Smoked country andouille sausage.
Paté croûte Champenois.
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