Recipe: Andouillette au four

Andouillette is a Sunday dish, the kind where you prep the day before and let it rest in the fridge overnight. Historically it's from the Franche-Comté region, paired naturally with Dijon mustards. It works best in autumn and winter, when fuller-bodied whites hold their ground. Touquet potatoes steamed give a floury texture that absorbs butter and oil nicely. Black garlic, discovered working with Asian kitchen teams, brings tobacco smoke and liquorice notes that sound odd in theory but works perfectly with the richness of pork offal and mustard. Grey shallots, if you find them, have more personality than common varieties. For wines, pick a dry white with some body: Côtes du Jura blanc, a proper Chablis, or Meursault if you're feeling generous. Skip light wines, they don't match the fat in andouillette and cream. A fruity, not-too-heavy Beaujolais village red also works if you prefer staying red. The sides are what's already in the recipe: mashed potatoes, pickled shallots for acidity, and the mustard sauce. No need for extra greens, that's overkill. If you have pink peppercorns, scatter a few into the sauce at the end for a nice little bite.