Twelve years on from its first appearance on the Gleneagles restaurant menu, Andrew Fairlie's boudin blanc dish remains almost unchanged. Following the tragic loss of Fairlie, head chef Stevie McLaughlin reveals the recipe to Michael Raffael
The late Andrew Fairlie put ‘boudin blanc' on his à la carte menu at his eponymous restaurant at Gleneagles 12 years ago. The dish is still there, almost unchanged since then, and just as popular. It's a remodelled charcuterie classic; an homage to French culinary know-how, where its success depends on a basic farce recipe allied to practical skills few post-millennial chefs will have mastered.
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