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Entrées: Poultry

June 6, 2013
"Boudin" is the French term for a blood sausage or pudding made with the blood of a pig. "Boudin Blanc" is a white sausage made with pork, chicken and milk and no blood. This recipe is a simplified variation that does not call for stuffing sausage casing at home.
June 6, 2013
We harvest tiny mizuna and pea shoots from our estate garden for the salad in this dish. The rich flavors of the quail contrast with the pungent greens and sweet-tangy fruit, making this a perfect dish for winter. - Didier Ageorges, Executive Chef, Chalk Hill Estate