discover the chicken ballotines stuffed with feta and andouille de Vire

David Gallienne meets a Cretan cuisine enthusiast in Normandy. With Maria, he takes on the challenge of concocting chicken ballotines stuffed with feta, olives and andouille de Vire. An astonishing, but tasty mixture to see on Saturday at 11:15 a.m. on France 3 Pays de la Loire.

This week is dedicated to discovery for our starred chef, David Gallienne!

In Messei, in Orne, David Gallienne meets Maria. This luminous Cretan left her island to settle in Normandy eight years ago. Like our chef, Maria is passionate about cooking. His credo? Combining the flavors of his native land with those of his adopted region.

Our cook challenges David: to prepare chicken ballotines stuffed with feta, olives and andouille de Vire.

To stock up on Cretan products, nothing could be simpler, just go directly to Maria’s grocery store. For Andouille, on the other hand, only one possible destination: Vire.
It is in this commune of Calvados, and from one of its last artisan butchers, that our chef gets his supplies. Jean-Paul reveals step by step the stages of manufacturing this flagship product of the region.

Back in the kitchen, David takes part in a complex exercise for a Norman like him: swapping butter and cream for the key ingredients of the Cretan diet. But don’t panic, the result lives up to your expectations.

For the risotto

  • 2 eggplants
  • 2 tomatoes
  • 1 onion
  • 1 clove of garlic
  • 1 L of vegetable broth
  • 25 cl of white wine
  • 200 g of Xinochondros
  • 10 cl of olive oil

For the ballotines

  • 5 chicken breasts
  • 300 g of Vire andouille
  • 200g feta
  • 5 dried tomatoes in olive oil
  • 10 black olives
  • 1 clove of garlic
  • 1 shallot

For the risotto

  • Cut the eggplant and onion into small cubes then crush the garlic clove with the back of a knife
  • Cook the Xinochondros in a pan then add the vegetables
  • Cut the tomatoes, add them to the mixture, cover the pan with a cloth and cook for 20 mins

For the ballotines

  • Pit and cut the olives, tomatoes, feta, garlic and shallot then mix everything in a salad bowl and set aside.
  • Cut the andouille into small cubes, add it to the mixture
  • Cut the chicken breasts so you can stuff them
  • On plastic film, put the stuffing in the chicken breasts then form sausages
  • Immerse the ballotines in boiling water for 10 minutes
  • Cool them in iced water
  • Remove the ballotines from the plastic film
  • Bread the ballotines by dipping them in flour, egg, and breadcrumbs, then fry them in olive oil
  • Enjoy your food !

Article written in collaboration with Jonathan Pasqué.

The Taste of Norman Meetings is Saturday September 23 at 11:15 a.m. on France 3 Pays de la Loire.

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I'm William from America, I'm a food lover, often discovering and making new recipes. I started my blog to share my love for food with others. My blog is filled with delicious recipes, cooking tips, and reviews about restaurants and products. I'm also an advocate for healthy eating and strive to create recipes that are easy to make and use fresh ingredients. Many of my recipes contain vegetables or grains as the main ingredients, with a few indulgences thrown in for good measure. I often experiment with new ingredients, adding international flavors and finding ways to make dishes healthier without compromising on flavour. I'm passionate about creating simple yet delicious recipes that are fun to make and can easily be replicated at home. I also love sharing my experiences eating out with others so they can get the best out of their dining experiences. In addition to cooking and writing, I'm also an avid traveler, often visiting new places to discover local delicacies and explore different flavors. I'm always looking for a new challenge – whether it's trying an exotic food or creating a new recipe using unusual ingredients. My blog is a reflection of my passion for food and I'm always looking for new ways to share it with the world. Join me on my culinary journey and let's explore delicious foods together!

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