A little over a year ago, the owners moved Boucherie into a bigger, more elegant restaurant space around the corner, on Carrollton. In fact, it’s right next to Bourree. Bourree is a separate building and business, albeit a sister business to Boucherie.
Our first item was the Chicken Boudin and Shrimp Boudin. The boudin was smoked and well seasoned. Spicy with a nice kick. Absolutely loved the shrimp boudin. So good.
The next item was the fresh french cut fries pictured above. The fries were hard, not well seasoned at all. We could have done without the fries. I would suggest more of a thicker cut fry, a nice season salt and maybe a dipping sauce.
The meat pies was my absolute favorite thing of the day. The meat pies were stuffed and fried, seasoned with a little salt on top with a homemade dipping sauce. The meat pie had incredible flavor and combined well with the dipping sauce.
The wings were probably my 2nd favorite food item. I loved that Bourree Boucherie offers a variety of wing sauce options and dipping sauces for the wings. Pictured above is the house fermented Kim-chi lemon-grass sauced wings served with a Miso aioli dipping sauce.
The wings were so good. The flavors married well together. Initially I wasn’t sure whether the flavors would work, but they did. A very creative wing and dipping sauce combination.
We also ordered the Sweet Mango BBQ wings with blue cheese dipping sauce. Again a very interesting combination, but it worked. The wings on both orders were fried and seasoned well.
After were done eating, we were offered some of the house-made cracklins. The cracklins were more like a pork skin to us. Light, airy, tasty and well seasoned.
Pictured above is the case where Bourree Boucherie holds the different smoked meats and items that are available by the pound. Items like the Smoked Chicken, Smoked Pork Flank, Sausage and much more.