Boudin Blanc with Truffle

Boudin blanc, in its current form since the 17th century, originated from a medieval tradition of consuming a porridge-like mixture before Christmas dinner. During the Enlightenment, an unnamed chef enhanced this preparation by encasing it in pork casings, elevating it for serving at noble tables during Christmas feasts.

Boudin blanc with truffles provides a delicate and refined flavour, harmonizing the sweetness of the meat with the distinctive earthy aroma of truffles. This combination delivers an exquisite taste experience, balancing the finesse of pork with the subtle and complex richness of truffles. The result is a culinary delicacy that offers a unique and delightful taste experience.

• The secret trick : peal the Boudin blanc (it is easy to do!)
• Then put them in the oven  and watch them closely : as soon as their colour becomes gold/caramel they are ready (180 centigrade – 20 minutes)
• Right out of the oven: flambé them with cognac
• To be served with oven baked apples or pears and smashed potatoes