Five new trophies for this Loire-Atlantique charcuterie

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More trophies for the delicatessen-butcher-caterer of La Brière in Saint-André-des-Eaux, a commune in Loire-Atlantique, neighboring La Baule, Guérande and Saint-Nazaire.

Evan Orain, an apprentice for a year, won the French vice-champion cup at the European Boudin Blanc Championship in Alençon in October 2024 against 50 other apprentices.

“A pride”

“I trained myself to make and redo this recipe for plain white pudding to master it perfectly and offer a very high quality finished product,” explains the young man who is following in the footsteps of his boss, Bruno Garanne, by participating in competitions. .

“We have perfected the preparation of white pudding infused in whole milk with fresh vegetables, this is the basis of our recipe, and then comes the helping hand, the cooking times, and of course the quality of pork meat. »

Judged on the consistency, the homogeneity of the pudding and its taste, the Andréan recipe won over the jury:

“It is a source of pride to win this prize after all our efforts, and it salutes and reinforces my motivation. »

The apprentice charcutier is destined for a career as an artisan in this branch and intends to continue his training after his apprenticeship with a CAP and later the BP (professional certificate). “It’s also a source of great pride to see customers enjoy our recipes and products. »

Evan is already preparing for the competition for the best apprentice in France. Very difficult, but prestigious competition with two days of competition and several complicated recipes to develop and prepare. The national final will take place in Paris in March 2025, following the departmental and regional selections.

Work in spring

Bruno Garanne, for his part, won four distinctions:

– two in Alençon: the grand prize of excellence for creative white pudding for its white pudding with scallops and samphire and the national honorable mention for its natural pudding.

– two at the French charcuterie championship in Essay (also in Normandy): the grand prize for excellence in creative sausage for its Guérande sausage with samphire and fresh seaweed and the silver medal, again for its white pudding with Saint- Jacques and samphire.

These trophies will find their place in the store which will be subject to redevelopment and expansion. The work will take place in the spring.

During the construction site, the store will remain open with the installation of a truck on the church square on the usual days and times.

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