The black cauldron: one of the butchers of Maison Paillot proudly stirring Boudin Noir over wood fire |
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Boudin blanc, veal and milk sausage with black truffles being made behind this table and sold just as fast. |
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Fresh giant Gougére, the iconic savory Burgundian cheese puff profiterole |





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Master butcher, Denis Paillot, offers smoked andouille to his smallest and biggest fan |
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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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