Recipe: Barbecue Andouillette

1 Place your potatoes wrapped in aluminum foil for 40 minutes in the barbecue coals.

2 Push a large skewer through your andouillettes, which will allow them to grill while staying straight.

3 Coat them lightly with oil, then grill them slowly over gentle coals, 8 minutes on each side.

4 Test your potatoes by piercing them with a pin or skewer, which should go in easily.

5 Cut your potatoes in half, make a deep cross with your knife, then spread your seasoned cream on top and finish with a little Sichuan pepper.

Presentation: On a large plate, your grilled andouillette in the center, on one side the half potato, and on the other a small bowl of good tarragon mustard.