Boudin was called the "king of skies" and it is easy to see why.

WSJ: Review: Second Impressions | 'Eug��ne Boudin' at the Mus��e Jacquemart-Andr�� in Paris and 'Signac, The Colors of Water' at the Mus��e des Impressionnismes in Giverny

Born in Honfleur, Boudin didn't stray far from the English Channel seacoast until late-life travels to Venice and Istanbul.

WSJ: Review: Second Impressions | 'Eug��ne Boudin' at the Mus��e Jacquemart-Andr�� in Paris and 'Signac, The Colors of Water' at the Mus��e des Impressionnismes in Giverny

The boudin (sausage) was created from a chicken mousse, although he stressed that it was actually better than a mousse.

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He called crew members in for burgers, handed out cold cans of Corona and peeked into a bag of Cajun boudin sausage brought by a crew member.

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" Longtime resident Bill Buford, author of the celebrated "Heat, " says of Beaujolais: "It's tart and bright and acidic, and perfect with birds and boudin noir and kidneys and ris de veau, and all the rich, piggy, fatty, creamy, gamey food that has made the Lyonnais so weirdly robust and happy.

WSJ: Jay McInerney on Cru Beaujolais | On Wine