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black sausages

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So another attempt with traditional cuisine in Lyon. This time I went with two colleagues from Brussels to La Mère Jean mentioned in this article from the SF Chron.




Boudin noir (black sausage) with roasted apples and potatoes.
boudin noir


Dominique with the big baguette behind her.
Dominique with big baguette


Dominique, Laurence, and myself in the very cozy restaurant.
in resto La Mere Jean
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On April 22nd, 2008 01:20 pm (UTC), (Anonymous) commented:

What makes the sausages black? Is this like blood sausages?

Me? I'd rather have the baguette.

Looks like a fun adventure. Thanks for sharing.
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On April 22nd, 2008 09:02 pm (UTC), cookie_chef commented:
How are the blood sausages? I've always been curious.
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On April 22nd, 2008 09:07 pm (UTC), ticklethepear replied:
Surprisingly velvety texture...and a really deep taste.
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(Deleted comment)
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On April 23rd, 2008 04:24 pm (UTC), ticklethepear replied:
It's OK if you just look - right?
(Deleted comment)
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On April 24th, 2008 05:19 am (UTC), ticklethepear replied:
*restraining self from making naughty comment*
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On April 23rd, 2008 04:13 pm (UTC), rmurphysf commented:
Yummmm.

Hey, is that an empty glass of diet coke next to you?
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On April 23rd, 2008 04:24 pm (UTC), ticklethepear replied:
It was regular coke!
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