There are three good reasons to go to Troyes. First, it is a beautiful city, which preserved the architectural past the cathedral is the most beautiful jewel. Then it makes the sausage from Troyes, pulled the string, a masterpiece butcher. Finally, it should go to sleep in a room number of the Hotel des Comtes de Champagne. It has floor undulating canopy tight to the nuts and a frame in the fireplace. A house made out of old houses in the sixteenth century together to form a unique place, which sue the Heritage floor to ceiling. For € 82 a night (92 € for two), we fall asleep under Francis I and wakes Henri IV.
The room number one sausage Thierry, on the border town of Sainte-Savine, it takes twenty minutes by foot headwind. A nasty breeze is sweeping the avenue Gallieni until the Mecca of sausage from Troyes where Best Meat Grinder the queue of customers demonstrates the strength of the cult of pig intestine in the department of Aube. Thierry Daniel’s father, took over the deli in 1969. It is now early retirement and son Christopher took over smoothly with six employees. They are only a few to survive against both the industrial sector: Gilbert Lemelle House and Cured Champenoises. “Chez Thierry, the sausage is the priority. Every morning we are in it,” explains Christophe in the small kitchen behind the shop where the door chime sounds continuously.
It is one of the last to get the sausage from Troyes to string and tells its manufacture with a contagious passion that turns you into a story of guts work of art. First rule: nothing but pork, two-thirds of chaudin (intestine), third rumen (stomach). “The raw material is delivered on Monday and Friday and on Wednesday, I’ll get myself to Rungis.” The opportunity for Christophe crossing colleagues. In Thierry, everyone washing hoses, the boss committed. Then degrease with a knife and cut into strips 2 cm wide, scalded in boiling water a few minutes to stiffen. They will be easier to work with. Rapidly cooled, they are seasoned with salt, pepper, nutmeg, spices and “aromatic garnish” (mustard, white wine, onion puree). All that is brewed and ready for making the sausage. “There’s a lot that makes small carefully observing the chaudin / belly proportion, two on each side with the string hang the lot of hose and stuff it in the dress [a piece of intestine to size ] by pulling the string. ”
Well shaped, less compact than mechanically embossed, chitterlings will “take” the salt and seasoning for half a day before gently cook overnight in large electric kettles. After rapid cooling, they are kept in the cooking, which is the fate upon request. In this way, their skin does not tarnish (breadcrumbs around some sausages is only intended to prevent this). In conclusion, “that it is good, it must be done by hand, clean, well-cut, well cooled and it cooks a long time.” Word butcher, who has not yet registered five A that qualify the best on the window of his shop just redone. Involved since 1995 in the Friendship Association of authentic sausage lovers (AAAAA), held at arm’s length through volunteering Jacques-Louis Delpal Christophe Thierry preferred brand name in AAAAA that crosses too easily on restaurant menus. It also soon appear on the Masaki Kubo in Kyoto, the first Japanese to receive the diploma of the AAAAA.