Marcel’s Boudin Blanc

If this sausage were a hotel, it would be a five-star chateau in the Champagne region of France. For real, that’s where boudin blanc comes from, and it’s traditionally eaten during Christmas. Marcel’s currently serves its delectable version with celery root puree, Chanterelle mushrooms, foie gras poultry jus, and summer truffle.

Eater DC

Feb 8, 2017