The Baye andouille
The Baye andouille, one of the star products of the Country of Quimperlé, has a great notoriety going way beyond the limits of its birth town Baye and Finistère itself.
This product is still made today according to the 1920s traditional recipe. Passed on from generation to generation, its success is due to its beech smoky taste and the know-how of a whole family.
Small tasting tips by Philippe Daniélou :
"I suggest it be eaten warm as a main course with potatoes or mashed potatoes, this enhances the smoky taste. But there are various recipes: in thin slices for an aperitif, sliced in a buckwheat pancake, on the barbecue, sliced and sautéed with mushrooms…"