'A colleague once tried to put a flatworm in his mouth, Justine recounted. The man still describes it as “one of the worst experiences of his life.”'
...why would you do this?
...why would you do this?
He contracted meningitis and encephalitis and damn near died. It was years before he was even reasonably healthy again.
The heart of Louis XIV has also been said to have been used for the ochre colour[0] of a painting by Drölling, Intérieur d'une cuisine.
It is also on display at the Saint-Denis basilica[1] and doesn't really look like something that could be eaten at all, much less "gobbled up".
In reality though, it has more likely been destroyed altogether in 1793.
[0]https://en.wikipedia.org/wiki/Mummy_brown
[1]https://i.pinimg.com/originals/fa/ac/a1/faaca139521085b6fe5f...
There's certain things we do really well, which somehow nobody else does. Bread for example. If you're into meat, there's excellent paté both in the north (Bretagne) and south (Corsica and PACA), and some of the world's finest beef in central france (Limousin). Corsica also has amazing Saucisson. We also do really good pastries. One French specialty is called the Calisson, you can find loads of it in/near Aix-en-Provence (Calissons d'Aix).
These things are all very commonplace and not expensive if you live there. And as long as you stay out of big restaurant chains, fast food, etc it's very easy to eat healthy and delicious food in France.
I miss my country.
I must disagree on this one. I find German bread on average better than what I managed to get over in France. Although only very, very few bakeries do their own bread and bread rolls from scratch these days, the quality is quite good and even across bakeries.
Between that and Thüringer Mett I'm practically certain I wouldn't move anywhere I can't get both of these in the morning (1st stop: butcher, 2nd stop: bakery).
For bread rolls, I usually go with plain white or white with poppy or white with white-sesame. I'm a simple man.
Strangely, even small bakeries (outside super-markets) tend to make poor industrial-like bread (with some exemptions).
Sadly, nowadays, many of the restaurants in the 10 to 30 Euros a meal price range just serve dishes coming from big industrial food suppliers like Metro. There are fewer home-made dishes being served in restaurants in France, especially in touristic areas. Also many of the "boulangeries" just bake industrial bread and sell patisseries, viennoiseries coming from industrial suppliers.
Escargot is a little earthy, but definitely edible-- especially with garlic butter. They remind me of mushrooms.
Wow, I had no idea. Frog tastes great but I've always been put off ordering it at French & Chinese places because the tiny bones were such a pain.