I know. :( the building owner raised their rates and Robert Wiedmaier said “I’m out”. He has another restaurant but not the fine dining experience, and no boudin blanc.
Sadly, it would cost a ton of money and some cooking expertise in order to replicate the dish, even with the recipe. Since Marcel went under I actually have gotten into sausage making. I’ve definitely improved but I’m not quite ready to invest and attempt the boudin blanc yet. To my calculations…it would probably cost about $50/person even if you have the sausage equipment…largely because the foie gras, squab, and truffle.