AU FUMOIR VOSGIEN
Read moreAs its name suggests, here the specialities are smoked, but not just anyhow! The practice is done the old-fashioned way, i.e. with beech wood fire. Among these products with an exceptional taste, we find the famous andouille of the Val d'Ajol and its cousin, the Gandoyau, the peasant bacon (pork belly rubbed with salt and spices) or the Lorraine spindle. Lovers will also leave with foie gras or stuffed pig's feet. Traditional charcuterie is not to be outdone: special mention for the dry blueberry sausage.
STATION GOURMANDE DU VOSGIEN GOURMET
Read moreThe Gourmet Vosgien Gourmet Station includes the Pierrat house, pork butchers from father to daughter since 1892, which smokes its products with Vosges fir and Jolival, workshop of the real andouille of the Val d'Ajol smoked with beech wood. You can also sign up for a gourmet aperitif or a gourmet snack. Taste the pork terrine with Darou, a tasty recipe made with beer from the La Madelon brewery. Remote ordering is possible.