On August 7, renegade French chef Ludovic Lefebvre laid down a challenge to diners on Twitter. Ludo just introduced boudin noir at LudoBites and they weren’t selling, so he wrote, “Hmmm, LA doesn’t like blood sausage?” Au contraire. Pork blood sausage is popular at Argentinean (morcilla) and Korean (soondae) restaurants around Los Angeles, but those versions are vastly different from what Ludo is producing near Cedars-Sinai Medical Center.
Ludo’s house-made boudin noir terrine ($10) has no casing and looks like a slab of meatloaf, but has a deep burgundy color that could only be generated with pork blood. The hot terrine had a peppery finish, featured a pudding-like consistency and came drizzled with black currant sauce. The rich Dose of Vitamin P was plated with a pool of mustard-whipped potato puree. A small pile of flower-capped banana slices and passion fruit seeds seemed like an odd pairing, but the fruit’s mild sweetness complemented the other end of the plate. Get your boudin noir terrine while you can. LudoBites wraps on August 22.
Dose of Vitamin P is a new feature that spotlights my favorite pork dish from the previous week.