Boudin noir aux pommes
(Black pork sausage) Rendez-Vous is dishing out classic French food to a generation whose first exposure to Gallic cuisine may have been a blasphemous ‘modern’ foie gras pancake. The restaurant sticks to its traditional roots, just like the homemade blood pork sausage – a dish that also exists in various versions across different cultures. The sausage is held together solely by pork blood and fat, boasting a bold earthiness and a granulated texture. It’s intensely flavoured and creamy, which is why you turn to the sides – caramelised apples and mashed potatoes – to cut through the richness. For a bloody good time, order the dish with a glass of red.