[adsensea]We walked an hour to get to Victor Churchill’s butchery just to get two good blood sausages (boudin noir!) it is so worth it! That boudin noir is yum, it tastes so good, is amazingly genuine, and good value which is something rare in Sydney
The boudin noir costs less than the terrine!
Yeah, that’s right, at 37,99 AUD per kilo, it’s a no brainer! I’d like to get the whole plate, but monsieur is here to stop me, so against my own will, I settle for ’2 of these please’.
Erf! I still can’t believe it, as back home, boudin noir and boudin blanc cost around the same.
Just the way it should be! Boudin noir is cooked 5 min per side (medium heat) with butter. You have to be very delicate when it comes to returning your sausage as the skin always loves to burst. Above is the pretty version. Below is the one that burst!
It doesn’t matter because we all know that it comes down to taste, don’t we?
Boudin noir is not the only goody we get…
I feel like some terrine, and amongst the many choices, we settle on the country terrine because it has the highest liver content. Yummo!
Our bill comes down to AUD 23.15, with 2/3rd of it being the terrine. Terrine is expensive in France as it takes time to make one. That said, boudin noir requires expertise too.
How cool is that door?
132 Queen Street Woollahra NSW 2025, Australia