This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play

boudin

black or white ‘pudding’

Marché noël

The Normans brought the word boudin or blood sausage to Britain, where it became ‘pudding’. In France they make a lot of it, but not always with blood.

Boudin noir (or often just ‘boudin’): black pudding made with pig’s blood, pork and spices, and sometimes spirits. It is often cooked with apples. It’s said to be the oldest charcuterie...first mentioned in Homer’s Odyssey.

Boudin antillais: spicy boudin from the Caribbean

Boudin Basque: the Basques like it with plenty of onions, a pig’s head, and piment d’Espelette.

Boudin Béarnais: a really big boudin that includes a chopped pig’s head, lungs, throat and rind, all boiled in bouillon, along with vegetables and spices.

Read the full content in the app
iOS App Store Google Play

French food expressions

AOPs and some others

Charcuterie

Offal

Text © Dana Facaros

Image by Guillaume Richer