Yesterday, while loitering around town, drinking coffee and tasting chocolates, I peeked into the display window at the new traiteur, The Village Gourmand. On display was an appetizing tarte of black pudding, so I bought it, knowing that the chef/owner has an affinity for dishes made from “the nasty bits.”
A delicious savory pastry with a layer of apple sauce, topped with sliced, perfectly seasoned, blood pudding (boudin noir), it was so good that I had to go back for more today to have one more taste and to take a picture as a souvenir of high times in Sens.
Wine suggestion: St. Veran
Oh I adore boudin noir, and my boyfriend hates it! My butcher makes several different kinds during the winter, and I always want to buy some, but then I can’t imagine preparing it only for myself! Perhaps a mini-tarte like this delicious-looking one would be a solution! Now to get the butcher to sell me a small piece… small being a word he doesn’t seem to understand 🙂
I love it myself Darya 🙂 Put your foot down with that butcher, of course he should want to please you!
Oh my that looks so good. We have black pudding here in England but it’s not a good as the French Boudin Noir or the Spanish Morcilla 🙁
I have to try that Spanish morcilla. I found some imported from Portugal but I think I have to be in the country for the good stuff.
That looks fabulous, Rosemary!
Thank you.
That looks like very good Boudin Noir.
I’m very luckiy, I can get several types of good Spanish Morcilla, Boudin Noir and Clonakilty (Irish) from my butcher. I’m spoilt for choice 😉
It was excellent! Back in Stuttgart, choiceless.
I’ve never tried boudin noir before. Looks delicious!
It is good! But it also depends on who is making it.
Oh, how I LOVE blood pudding..
Yes 🙂
Delicious! Now I’m off to hunt some down….
Good luck Char.
Oh le boudin noir! I miss all that nice French food!
I did not know which articles to comment! Lovely website, I love your pictures of the preps!