Cochonaille Plate At Le Comptoir
December 11, 2005
This was the cochonaille platter I ordered at Le Comptoir for lunch. There was a bodin noir (blood sausage), a dried cure sausage, a tripe sausage, and a ceramic pot of rillet. With a glass of red wine and some crusty baguette, it made for a beautiful still-life as well as a hearty lunch.
