In April the town of Rethel (o8 Ardennes, Grand Est) celebrates its famous White Pudding (Foire au Boudin Blanc) – i.e. similar to a Black Pudding (boudin noir) – a sausage made from pork but without the blood!
The Boudin blanc de Rethel is a traditional French boudin, which may only contain pork meat, fresh whole eggs and milk, and cannot contain any breadcrumbs or flours/starches! It is made to strict criteria such that it is a protected appellation as IGP (Indication Géographique Protégée).It is a fine–textured white sausage, originally eaten for Christmas in the Champagne region of France – complemented with local Champagne Ardenne produce such as truffles, mushrooms and/or raisins. Nowadays the boudin blanc is now sold all year round and generally already cooked – just needing to be heated. The boudin de Rethel has become a common sight for winter dinners or barbecue, often served grilled with mashed or roasted potatoes and a glass of white wine such as Loire Muscadet or Alsace Riesling.
for more info on the Boudin Blanc de Rethel see Foire au boudin blanc
Rethel lies some 25 miles northeast of Reims.
Nearby (12km) stay in the Auberge de l’Abbaye at Signy-l’Abbaye, a small hotel in a former monastery.
For more info and to check availabilty at this Ardenne Hotel see Auberge de l’Abbaye
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