Boudin noir aux pommes

Time Out Malaysia Eating and Drinking Guide - - EATING -

(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.

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