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Mar 26, 2012 02:09 AM

Researching Boudin

Hey all,

I'm a magazine reporter from a Korean magazine in Paris doing research for some food articles. One of the topics I'm covering is Boudin, while it might seem odd, Korean blood sausage is an extremely popular as a snack food/street food, or as a cheap meal in a stew.

I haven't been able to find much information about where to get Boudin, besides a few fancier establishments mentioned in a previous Chowhound post.

Where is it most commonly eaten? Are there any places that are famous for it?

I'm also looking to interview someone who might be considered a connoisseur of boudin. Any suggestions?

I'm struggling a bit with this article, any help anyone can provide would be appreciated.


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  1. Are you looking for boudin in markets, or are you looking for restaurants serving boudin?

    8 Replies
    1. re: Parigi

      Well, both. But more so, restaurants.

      1. re: mattinkorea

        I found this thread immediately by inputing "boudin noir" in the search function. You can too.

        1. re: Parigi

          Thanks, I mentioned that I found that previous post but it only mentioned fancier places.

          Isn't it eaten in more casual establishments as well?

          1. re: mattinkorea

            An extremely casual bistro serving good boudin noir is Au Pied de Fouet on 45 Rue de Babylone. -- But obviously I don't understand what you mean by fancy, because those restos cited in that thread indicated are not considered fancy in Paris.

            1. re: Parigi

              OK, maybe not. But can it be considered a snack food? Eaten along with drinks at a bar?

              1. re: mattinkorea

                Not really a snack, some restaurants with really good charcuterie will include boudin noir, but often it is seved as an entree" rather than a bar snack - those tend to be more simple meats. Many, many places have it - i should know as i tend to order it if i see it. The Charcuterie basket at le Comptoir du Relais has a really good example. I have not tried Chez l'Ami Jeans but i think it comes from the same source.

                1. re: PhilD

                  I order it a lot too. Had a decent rendition at Le Repaire de Cartouche recently. It was a thick slice of a big, fat one.

                2. re: mattinkorea

                  Boudin antillais (boudin noir in the style of the French carribean colonies, Guadeloupe and Martinique) is usually made in smaller pieces, and can be eaten as either an entrée or as an apéritif (essentially a snack). Most markets have at least one antillais stand, which will probably have boudin noir among its offerings.

      2. About boudin noir in Paris I know nothing, but it's big in the Perche. Mortagne-au-Perche has an annual boudin festival, which takes place the third weekend in March. Boudin noir is on menus in the area and it's available at traiteurs in Mortagne.

        I can't see it as a bar snack. When I think of a bar snack I think of finger food, and the versions I've had were soft and required a fork.

        3 Replies
        1. re: Crumbs

          "I can't see it as a bar snack. When I think of a bar snack I think of finger food, and the versions I've had were soft and required a fork."

          Agreed. It is definitely a full-fledged dish.

          I wonder if the OP is projecting the Korean soondae into boudin noir. They are served differently and are consumed differently. In my extremely limited experience, soondae is cut up in bite-size sections and can be served in many media, in soup, noodle, rice, with kimchi, .
          Boudin noir is not served that way and does not lend itself to snack form.

          1. re: Parigi


            After a couple days in Paris, it's pretty clear they are quite different. Not sure where my assignment editor got the idea that they were similar. Can't say I like either one -- sundae or boudin noir -- very much.

            It's also more difficult to find than I expected.
            Thanks for your help.

            1. re: mattinkorea

              "Can't say I like either one -- sundae or boudin noir -- very much."

              Sorriest to hear.
              If you don't,then it's an assignment from hell, having to try the very invasive taste of boudin noir at every meal.

        2. Hi Matt,
          I love boudin noir too, but only from really good charcuteries.
          The most delicious was boudin noir aux onions from Hardouin Charcuterie. They have boutiques in Vouvray and Tours, and sell their products here in Paris at La Grande Epicerie and Lafayette Gourmet. They offer several other varieties of boudin blanc too.
          Verot Charcuterie also makes delicious boudin noir and their store is located at 3 Rue Notre-Dame des Champs, Paris 6eme.
          My favorite way of preparing them is a tatin of boudin noir and caramelised apples.
          I would contact either Hardouin or Verot for your article, as both are highly talented and renown charcutiers..
          Good luck with your article Matt!