A recipe by Gilles Angoulvent, starred chef, member of the culinary academy of France and member of the French toques The trap is overloading the boudin: it's already rich. Here we respect it with two separate cooking methods. First steamed gently, then seared in the pan just for color. With Orléans mustard and its oak-aged vinegar, you get a companion that won't overpower it.

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Ingredients for 4 servings

servings
  1. Boudin blanc de Rethel in two cookings for 4 people:
  2. the house "Demoizet" known and recognized for the quality of its boudin blanc in RETHEL!
  3. In this house, they don't compromise on the quality of products and the result is there! It's up to us chefs to enhance this famous boudin blanc by preparing not only simple recipes but also by seeking other flavor combinations.
  4. Orleans mustard
  5. Made with quality wine and naturally fermented "the vinegar ages 1 year in oak barrels! Then the mustard seeds are ground with a stone mill!
  6. The market for 4 people:
  7. 4 boudin blanc de Rethel
  8. 2 Roscoff onions (or others) of quality and mild
  9. Parmigiano-Reggiano (or good parmesan)
  10. Orleans mustard
  11. Nyons AOP olive oil (or good olive oil)
  12. 2 mini endives
  13. Salted butter (Breton)
  14. Maldon salt and white Sarawak pepper from the mill or other quality spices!
  15. FOR THE VEGETABLE BRUSH
  16. 1 red onion
  17. 3 carrots
  18. 1 zucchini
  19. 1 slightly tart apple
  20. 2 tomatoes
  21. some celeriac (you can add or replace vegetables according to the season!)