Service: Very friendly and smiling
Facilities: Very clean. Beautiful washroom.
Strong points: A true cafe where to relax and enjoy a good light meal any time of the day. Interesting reasonable wine and cider list.
As I said in my previous report Boudin Blanc is a delicacy dating back to the Middle Ages and is nowadays made with white meat ( as opposed to Boudin noir/Blood sausage) with pork or veal fat added. Some chefs use more or less flour or yeast to liaise the meat and make it easier to cut.
Patina in Aoi Ku, Shizuoka City, was offering Boudin Blanc Lunch in their weekly lunch set menus and I couldn’t resist again! At less than 10 Euros, it is a bargain!
Boudin Blanc is more of an Eastern and Central France specialty but a Bordeaux wine is fine for it!
A good start on a cold rainy day!
Hot gaspacho made with local vegetables!
The Boudin Blanc plate!
Is this really Japan!
And I already told I know of other places, but this is one of the tops!
Lady Chef kondoh’s recipe is different, but she favors pan frying her carefully home-made Boudin Blanc and serve them in a Dijon seed mustard sauce!
I wonder if one has ever heard the comment, “a Boudin blanc with a feminine touch”?
Plenty of fresh local greens for great balance!
Baked sweet potatoes make for a lovely touch!
You can choose between rice and grilled soft bread. No contest there!
Lady Chef Kondoh uses no flour or liaising agent in her Boudin Blanc. It might be more difficult to cut it cleanly but the result is a tender and so light sausage!
I had great difficulty eating it slowly… A beauty!
When lady chefs surpass their male colleagues….!?
PATINA, Café & Brasserie
Shizuoka City, Aoi Ku, Tenmacho, 17-9
Opening hours: 11:00~15:00, 17:00~21:30 (last orders) for meals, 11:00~22:00 for the cafe, Sunday~Saturday
10:00~22:00 on Sundays
Closed on Tuesdays
Non-smoking until 15:00
Credit Cards OK
RECOMMENDED RELATED WEBSITES
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
Must-see tasting websites:
-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City
2 thoughts on “French Bistro Gastronomy: Boudin Blanc at Patina in Shizuoka City!”
Robert-Gilles, you have maybe old good memories of French good quality boudins… unfortunately nowadays most butchers (and I don’t even mention commercial products because I wouldn’t dare tasting them) make boudin blanc mainly with bread crumbs and fat (and maybe flour too?). They are floury, bland and tasteless. They are popular especially for Easter, at least in my region and around the Loire Châteaux region too. This boudin looks fantastic! Exactly like the only good one I have tasted once. Meat and no cheap fillers. I love mustard addition because I like to spice up sausages and such. (Nothing goes better with French black pudding for example than the Korean gochujang!).
Now gochujang might be interesting indeed!