In cookery, boudin noir
is French for which foodstuff?
"I get the boudin blanc and boudin noir
, and the bacon and crispy artichokes are out of control," she says.
Sometimes the food is not what you expect -Heston Blumenthal's 'blood pudding' comes to mind, not in any way like a boudin noir
or morcilla, but an almost mousse-like confection that's the result of blood and cream stirred for hours in a Thermomix-or it could actually be adobong kangkong or crispy pata, just excellently executed.
And while some of the choices on its wide menu will sound familiar - such as favourites croque monsier and French onion soup - others like boudin noir
For mains I was tempted by the ribeye or fillet steak and the confit duck leg 'Lyonnaise', boudin noir
, toulouse sausage, saute potatoes and green bean salad but plumped finally for my old favourite, grilled seabass fillet.
From the menu enjoy moules mariniere or Provencal soup followed by canard and boudin noir
saucisson with pickled red onions and baby kale.
Prices on the mountain are reasonable compared to many resorts and we refuelled on the sun-drenched terrace of the Bivouac with a mean Boudin noir
blood sausage with apple sauce.
SAUSAGE MAKING: THE DEFINITIVE GUIDE WITH RECIPES pairs color photos throughout by Ed Anderson with an appealing collection of unusual sausage recipes that range from Boudin Noir
with Winter Fruit and Bierwurst to the familiar hot dog.
The festive international buffet spread includes Artisan Terrines Selection, seasonal oysters, Roast Turkey with traditional stuffing and Cranberry Sauce, Maple Glazed Christmas Ham with Rosemary Apple Sauce, Venison Gamey Meat, Veal Sweetbreads, Suckling Pig Porchetta, Roasted Brussels Sprouts with Pancetta and Chestnuts, and Boudin Noir
Launched by Teesside entrepreneur Julie Volans, it serves authentic French, Italian and Spanish cuisine including boudin noir
, confit duck leg and pan fried marinaded swordfish.
Unlike boudin noir
, it's a great introduction to eating boudin," adds Gates.
Alleno will also serve classic bistro fare: hard-boiled eggs and langoustines (both in a gelatin base), veal en croute, boudin noir
, mackerel, navarin of lamb with asparagus, croque-monsieur, chicken liver pate, head cheese and an assortment of terrine and charcuterie.