Does the Park Avenue South edition of Les Halles still have a butcher shop toward the front of the restaurant? And does that shop still sell the best boudin noir (blood sausage) in town?
A few months ago, I purchased some boudin noir at Les Halles and yes, IMO it's the best in town. Best to give them a call and make sure though.
You can get blutwurst at Schaller & Weber, or morcilla at Despaña.
They still have the butcher counter, but I don't know if they sell the boudin. I'd suggest calling and asking. Oddly, the butcher shop was bigger before the expansion of the space.
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