Tuesday, November 25, 2008

Hurry and get your boudin noir

Posted By on Tue, Nov 25, 2008 at 7:24 PM

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It's not the prettiest thing in the world, but Anis has added a thoroughly authentic boudin to its lunch menu (along with some other items). Not to be confused with the popular white Cajun sausage that goes by the same name, this is a boudin noir, blood sausage.

I admit I don't have much of an appetite for blood sausage normally, although I've eaten plenty of it in France. I asked the server if it was typical blood sausage, slightly gamy tasting and "crumbly, weirdly dissolving in the mouth."

"No," she replied succinctly.

Wrong. But a few dots of mustard and the mashed potatoes took the edge off the flavor.

During lunch with Brad Lapin there last Friday, I ran into Jean-Frederick Peferttini, one of the owners, whom I haven't seen in years. Jean-Fre managed Pastis in Roswell, another restaurant he and partner Arnaud Michel owned and sold. They still own Django downtown.

(Photos by Cliff Bostock)

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