Foies Gras de Canard (Anne Roze) – Boudin Noir (Christian Parra)

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This post does not have many words

The protagonists of the post speak for themselves.

I will introduce them and pay my respects.

The rest belongs to the senses.

It all started with a bet, which I lost (unfortunately, the implications of this loss are much much more important).

Having lost the bet, I had to offer to the winner lunch.

Knowing fully well the horrible implications of the lost bet, not the lunch, but the real ones, I decided to make the lunch a festive occasion, that even for a split millisecond counterbalances the horrendous implications of the event that led to the loss of the bet.

My menu was simple.

Foies Gras de Canard
Foies Gras de Canard

We started with foies gras de canard, accompanied by caramelised pears.

Foies Gras de Canard
Foies Gras de Canard

I served it medium sliced, with the fat on it.

Caramelised Pears
Caramelised Pears

The second dish was the divine boudin noir of  Christian Parra.

Boudin Noir
Boudin Noir

I tasted it for the first time in London, and was mesmerised by its flavours and texture.

Boudin Noir - Sliced
Boudin Noir – Sliced

I wanted to accompany it with something light, but at the same time tasty.

Beetroot with celery
Beetroot with celery

The first obvious choice was mashed potatoes.

Boudin Noir Served
Boudin Noir Served

The second was my original recipe of lightly steamed beetroot, mixed with butter flavoured celery. It really worked!

Some apples with butter and honey added the finishing touch.

The boudin was enjoyed with a bottle of 2001 Patrimo di Feudi San Gregorio, an outstanding merlot!