December 14, 2014

Truffle Shuffle

The black cauldron: one of the butchers of Maison Paillot proudly stirring Boudin Noir over wood fire
Last month we experience a humble, little black truffle fair in the enchanted medieval village of Noyers-sur-Serein, in the Burgundy region of France. The highlight was the large steaming cauldron, with coils of handmade Boudin Noir, french blood sausage, nestled and steaming inside. The esteemed butcher,  his two sons, and his entire staff put on quite the show in front of their butcher shop and epicerie. 

Boudin blanc, veal and milk sausage with black truffles being made behind this table and sold just as fast.
Fresh giant Gougére, the iconic savory Burgundian cheese puff profiterole 




Master butcher, Denis Paillot, offers smoked andouille to his smallest and biggest fan 
The black truffles we got this year were eaten before they could be photographed...so here's a photo of our black truffles from a previous truffle fair in Noyers

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