“Boudin is the black gold of charcuterie. It’s a popular tradition that bends well with the season. And Gilles’ blood sausage, by its taste, marks the spirits. It is customary to say that when the pudding goes, everything goes.
No wonder that the one he prepares in a boiler, according to the rules of the art, quickly finds a buyer”. The sausage mornings organized by the AS Manissieux club in its stronghold of the Armand Yaghlian stadium have imposed themselves, with the…
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