The Fête de l’andouillette takes place on the last weekend of August, and has been awaited every year since 2002.
To mark the occasion, numerous marquees set up by restaurateurs and the town itself are set up throughout the weekend. A number of events and a full program are presented in this short feature on one of the most popular festivals in the capital of Artois.
The 2-day Andouillette festival programme
If you decide to come on your own, with friends or family, here are the different activities :
Saturday
Starting at 10 a.m., there will be entertainment for children and a free fireworks display around midday. Dance entertainment, concerts and a giant paella are also on offer on the first day of the Arrage festival. Dance Floor Party at 7pm !
Sunday: The main events
Traditionally, on Sunday mornings, a foot race takes place (the Arras ten-kilometer race comes to mind), with the prize-giving ceremony taking place at midday. This race, which brings together many amateurs, is organized by the Racing Club d’Arras d’Athlétisme (if you’d like to take up running, the club is located at the Stade Degouve, named after one of the protagonists of Arras’ cultural revival).
On the Grand’Place, a large marquee features a range of retailers selling local produce (10am to 7pm). At the same times and in the same place, you’ll also find exhibitors of cookery books, and subjects on agricultural and agri-food trades (via the Nord Pas-de-Calais Chamber of Agriculture). On Place d’Ipswich, children’s activities will take place throughout the day. There’s also an information stand for next year’s soapbox race. Place de la Vacquerie: At 5pm, a baptism for a new “Géant des Jouteurs”. In the late afternoon, at 6 p.m., the culinary trophy ceremony takes place in Place de Héros:
Culinary prize-giving ceremony for the Arras andouillette festival.
But really, what is Arras andouillette ?
Andouillette d’Arras is a traditional dish that dates back several centuries. It is made from veal, although pork is now sometimes used. Andouillette is prepared by hand and traditionally includes shallots, parsley and mustard.
It is then wrapped in a beef menu, which is quite strong. Today, andouillette d’Arras is enjoying a resurgence in popularity and can be found on many restaurant menus.
Note: Originally made from pork casings (since the Middle Ages), it was converted to veal casings in the early 19th century. With the mad cow crisis in the 1990s, it was forbidden to serve it, as veal gut was banned from sale.
This forced manufacturers to revert to using pig intestine.
Andouillette arrageoise is a particularly fine, delicate sausage, prized by connoisseurs for its exquisite “melt-in-the-mouth” flavor. It’s usually served grilled (on a barbecue in fine weather!) or braised with a white wine and shallot reduction, with a potato garnish, or sautéed with fruit apples, lentils, celery purée, red cabbage, chicory sauerkraut, or flambéed with juniper. It can also be served sliced as an aperitif and shared with family and friends.
Andouillette frites !
Clearly, today’s restaurateurs in Arras often serve the various andouillettes with French fries, often with a maroilles or mustard sauce, and a bit of salad as an “alibi” :
An andouillette d’Arras served at the festival with French fries, salad and mustard sauce.
If you’re looking for a delicious, traditional dish, andouillette d’Arras is definitely worth a try.
R.C.
