What the French eat
This isn’t about the celebrated French frog legs and snails. This is about food that most northern Europeans wince in horror. I know that the Dutch would. I have seen worse than this in Asia though. There, all sorts of horrifying dishes and animals and their parts that we thought could not be possibly eaten, are served, some even christened as local specialties or hailed by many as aphrodisiacs.
Anyway, Dutchman and I spent a leisurely free-from-skiing-and-snowboarding afternoon. We decided to check out the French supermarkets and we learned that the nearest Carrefour is just a short drive away. We drove down to Moutiers, a small mountain village in the valley of the French Alps.
Moutiers is a bit of a prosaic characterless place. I do not think I would quickly live here unless I come here for work and they pay me twice what I am currently earning. That is never going to happen I know.
Anyway, Dutchman and I spent a leisurely free-from-skiing-and-snowboarding afternoon. We decided to check out the French supermarkets and we learned that the nearest Carrefour is just a short drive away. We drove down to Moutiers, a small mountain village in the valley of the French Alps.
Moutiers is a bit of a prosaic characterless place. I do not think I would quickly live here unless I come here for work and they pay me twice what I am currently earning. That is never going to happen I know.
While shopping at Carrefour I came upon the meat section and saw interesting packs of meatstuff in the fridge.
Langues d'Agneau or in other words LAMB TONGUE.
Cervelle Agneau and Cervelle de Porc or in other words LAMB and PIG BRAIN. This makes me go eeewwwww... the brain reminds me of Dr. Lecter in the Hannibal film with the unexpected dinner in the dining room scene.
Gras Double or in other words TRIPE -- the stomach linings of an animal.
Foie de Boeuf is BEEF LIVER which I like and Langue de Porc is PIG's TONGUE.
Now I wonder what typically French dishes these animal parts are made into? And the next question would be: Would you eat them?
The French undeniably has ways with gastronomy, otherwise they would not be famous about it. I am sure they can easily transform an animal brain into some haute cuisine served in a Michelin starred restaurant. Oui?
Carrefour in Moutiers.
Travel Period: January 2012
Langues d'Agneau or in other words LAMB TONGUE.Cervelle Agneau and Cervelle de Porc or in other words LAMB and PIG BRAIN. This makes me go eeewwwww... the brain reminds me of Dr. Lecter in the Hannibal film with the unexpected dinner in the dining room scene. Gras Double or in other words TRIPE -- the stomach linings of an animal.Foie de Boeuf is BEEF LIVER which I like and Langue de Porc is PIG's TONGUE.Now I wonder what typically French dishes these animal parts are made into? And the next question would be: Would you eat them?
The French undeniably has ways with gastronomy, otherwise they would not be famous about it. I am sure they can easily transform an animal brain into some haute cuisine served in a Michelin starred restaurant. Oui?
Carrefour in Moutiers.Travel Period: January 2012
