Le Havre, recette du Gratin d’andouillette au St Marcellin

Recipe of the Gratin d’andouillette au St Marcellin

Recipe by David Navellier, chief of Le Lyonnais restaurant

Le Lyonnais, restaurant Le Havre

Ingredients :

  • Potatoes (preferably 'golden'), portobello mushrooms,

  • One Lyonnaise andouillette sausage,

  • Onions and of course, St Marcellin cheese and single cream.

  • The individual components of the recipe are cooked separately in advance, before being combined.
  • The andouillette is already cooked when you buy it, marinated in cider vinegar.
  • The dish should be put together in an ovenproof dish and baked for 10 to 12 minutes at 180°.
  • The potatoes should be placed in the centre, with the mushrooms, onion and a few slices of andouillette placed around them.
  • ½ of the St Marcellin cheese is then placed on top.
  • The last stage is to cover it all in single cream!


Le Havre, Le Lyonnais, restaurant quartier Saint-François


Le Lyonnais

7 rue de Bretagne  
76600 LE HAVRE

Tél. 1 : 02 35 22 07 31