Atelier de l’Argoat: Ancestral Andouille and Andouillette Craftsmanship in the Heart of Brocéliande

Degemer mat (Welcome) to our family workshop in the heart of the legendary Brocéliande region, located in Plélan-le-Grand, Brittany.

Why "Argoat," you might ask? Argoat [aʁɡoat] refers to inland, "wooded" Brittany, as opposed to Armor, the coastal region.

Our team at Atelier de l’Argoat is made up of men and women passionate about their craft and proud to serve as guardians of an ancestral Breton culinary heritage.

An Artisanal Workshop in Merlin’s Realm

Much like King Arthur and his relentless quest for the Holy Grail, we work tirelessly toward continuous improvement—both for our products and the workplace well-being of our artisans.

We specialize in crafting traditional Andouilles and Andouillettes, made with the utmost respect for tradition and official trade standards (code des usages).

As Breton artisans, our Atelier de l’Argoat Traditional Guémené Andouille scrupulously follows the crafting method pioneered decades ago by our forefathers in the town of Guémené-sur-Scorff. Hand-crafted by our artisans, our traditional Guémené Andouille is exclusively beechwood-smoked. We place immense emphasis on this specialty, as it is the most complex to create.

For years, Atelier de l’Argoat has lovingly produced premium delicacies free from preservatives and sodium nitrite. Our ingredients are simple: VPF French pork, pepper, and the unmatched expertise of our artisans.

Our people are the beating heart of our workshop. Without them—Nelly, Eliane, Margaux, Véronique, Gérard, Ana Maria, Nicu, Viorica, Daniela, Mariana, Marie-Renée, Sandra, Vanessa, Nathalie, Nadine, Charlotte, Ghislaine, Angélique, Mihaela, Catalin, Gaëlle, Isabelle, Ludivine, Paul, Alexandru, Mihail, Victor, Ana, Silvian, Elena, Vadim, Cornélia, Maria, Aïda, Gheorghe, Mihaï, Adrian, and Ion—none of this would be possible. Every single artisan is capable of making an Andouille from start to finish. Our production process is not "Taylorized" or assembly-line based; each piece is unique, reflecting the personal care of the artisan who made and signed it. For us, this is a guarantee of consistent quality and a source of immense pride.

Craftsmanship and Product Traceability

For over thirty years, Atelier de l’Argoat has worked in close partnership with Breton slaughterhouses. Being deeply rooted in our region means partnering exclusively with local suppliers. This enables us to hold the VPF (French Pork Meat) certification—a vital commitment to sustaining high-quality French agriculture.

This strict selection of local partners guarantees optimal raw material quality while respecting animal welfare, ensuring we always deliver top-tier products.

Furthermore, every incoming ingredient is meticulously tracked by Adeline, Yoann, and Anahi in our QSE (Quality, Safety & Environment) department.

To safeguard our customers, every single batch of produced Andouille undergoes clearance testing by an independent laboratory prior to dispatch. No product leaves our cold rooms until test results are cleared—reflecting our unwavering commitment to maximum quality.

A "Passion for Tradition" Driving Us

Why such a detailed designation for our Guémené?

This stems from the official charcuterie code of practice (code des usages), which guarantees true artisanal production.

One should never pit a Guémené made by a house in Guémené-sur-Scorff against one crafted in our workshop. For us, what matters isn't the size of the facility, but strict adherence to ancestral methods.

In our workshop, a Traditional Guémené is composed of:

• 26 thoroughly trimmed pork casings (chaudins)

• 3 thoroughly trimmed stomach pouches

• A center core representing no more than a quarter of the sausage cross-section and measuring approximately 50 cm in length

• White and black pepper evenly distributed every 6 casings

* Chaudin is the trade term for pork intestine casing. We distinguish between "closed" casings (cleaned and salted without being slit open) and "open" casings (slit lengthwise before cleaning and salting), each used for specific types of Andouilles.

Why "Authentic" (Véritable) and "Traditional" (À l'Ancienne)?

• Authentic (Véritable)...

Because the production of Andouille de Guémené is tied to a specific geographical area: it must be made either within the Morbihan department (where Guémené-sur-Scorff is located) or in an immediately adjacent district.

• Traditional (À l’Ancienne)...

Crafting our products traditionally means using no additives or preservatives other than salt, and smoking them strictly over natural beechwood chips of fully traceable, chemical-free origin.

Why is traditional crafting so important to us?

Because this is an ancestral hand-crafting process, we deliberately choose not to shortcut quality using modern industry "hacks"—such as adding caramel for artificial coloring or liquid smoke to skip real smoking.

We firmly believe that authentic terroir characteristics resonate deeply with discerning food lovers. As a result of this strategic choice, our naturally smoked Andouilles have a lighter, more authentic hue than artificially "blackened" commercial products.

Each artisan in our workshop uses a personal color code to sign their daily production. This signature allows us to trace every piece through to final packaging and offer targeted feedback if a visual flaw appears.

As Joël Tingaud stated when taking over the company: "We don't want to make 1,000 sausages once, but one sausage 1,000 times." This mindset guarantees our unwavering commitment to quality and taste.

Our Certifications and Labels

• Environmental & Sanitary Approvals: Our facility operates under prefectoral environmental authorization (ICPE 2221 & 2910B) and holds official European veterinary approval: FR 35-223-002 CE. To support our traditional production, we operate 7 traditional smokehouses.
• Produit en Bretagne (Made in Brittany): Certified since 2006 following rigorous quality audits, highlighting our commitment to regional economic development, social responsibility, and environmental standards.
• Living Heritage Company (EPV - Entreprise du Patrimoine Vivant): Awarded in 2015 by the French Ministry of Economy and Industry, recognizing the rare, ancestral excellence of our French craftsmanship.
• VPF (French Pork Meat): Annually audited to guarantee 100% French pork origin and support sustainable French farming.
• Collège Culinaire de France: As recognized members, we promote culinary excellence through respectful craftsmanship, independent heritage preservation, and raw material integrity.

Specialties from Our Breton Workshop

Driven by an artisan spirit, we daily produce:

• Authentic Traditional Guémené Andouille (Beechwood-smoked)

• Traditional Argoat Hand-Tied Andouillette (Andouillette à la Ficelle)

• Traditional Vire Andouille (Beechwood-smoked)

• Traditional Argoat Gridouille (Hand-tied, beechwood-smoked)

• Traditional Argoat Guémenoise (Beechwood-smoked)

• Traditional Argoat Guémini (Beechwood-smoked)

Explore all our specialty products available for online purchase on our website!