Victor Churchill butcher, the best place for boudin noir in Sydney – Woollahra :o) :o) :o)

[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 :)

Victor Churchill's door
Victor Churchill’s door, wonderful display

The boudin noir costs less than the terrine!

Victor Churchill - Boudin noir at AUD 37.99 per kilo!
Victor Churchill – Boudin noir at AUD 37.99 per kilo!

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’.

Two boudins noir from Sydney's best butcher, Victor Churchill
Two boudins noir from Sydney’s best butcher, Victor Churchill around AUD 8

Erf! I still can’t believe it, as back home, boudin noir and boudin blanc cost around the same.

Victor Churchill's Boudin noir, apples and onions
Victor Churchill’s Boudin noir, apples and onions

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!

Victor Churchill's Boudin noir, apples and onions
Victor Churchill’s Boudin noir, apples and onions

It doesn’t matter because we all know that it comes down to taste, don’t we? :)

Victor Churchill's pig, guarding the butcher's room
Victor Churchill’s pig, guarding the butcher’s room

Boudin noir is not the only goody we get…

Victor Churchill's Handmade country Terrine
Victor Churchill’s Handmade country Terrine AUD 72.99 per kilo

I feel like some terrine, and amongst the many choices, we settle on the country terrine because it has the highest liver content. Yummo!

Victor Churchill's Handmade country Terrine around AUD 15 for 200g
Victor Churchill’s Handmade country Terrine around AUD 15 for 200g

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.

Victor Churchill's door is made of sausages!
Victor Churchill’s door is made of sausages!

How cool is that door? :)

Where?

132 Queen Street  Woollahra NSW 2025, Australia

Website: http://www.victorchurchill.com/

Mademoiselle’s rating: 10/10 Best Butcher in Sydney!
Victor Churchill on Urbanspoon

2 thoughts on “Victor Churchill butcher, the best place for boudin noir in Sydney – Woollahra :o) :o) :o)”

  1. Hi,

    I’m originally from Lancashire, UK, home to the best black puddings in the world (?).
    Having said that I must say the boudin noir served with Calvados apple sauce at Taboo, Crown St Sydney was as good as I’ve ever tasted. Sadly Taboo closed a couple of years ago. I don’t know why, it was always packed. Upon entering the place it was like being in France, the menu, the decor, right down to the service(!). Did you ever try it? Do you know who supplied their boudin noir? I’d love to know.

    1. Oh unfortunately, I never had the chance to try Taboo’s boudin noir at all… So I would not be able to tell you where they sourced their boudin noir from. That said, it is possible they made it themselves, as is the case for Yellow Bistro on Macleay Street. I know an English man works wonders behind the kitchen and makes black pudding that more closely resemble black pudding rather than boudin noir (not the same spices, not the same mix) so you might want to give Yellow Bistro’s boudin noir a try. I never had the chance to find a boudin noir that tasted typically french, but adding it a bit of nutmeg, finely diced onions and apples made the trick with that of Victor Churchill’s :)
      Hope this helps…

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