Are You Moving to France and Love Digging into Unusual Dishes? Here are Some of the Quirkiest Foods to Try

If you are undertaking a house move to France, you will already know the country’s reputation for delicious recipes and top quality ingredients; however, not all these dishes are quite so appealing to UK citizens.  While we may feel that certain parts of a cow or a pig are best placed in a wheelie bin than on a dinner plate, in some regions of France they are a speciality.

For adventurous types moving to France who want to brave some of the more unusual flavours served up by local chefs, this article is for you. Here, we have delved into some of the strangest dishes to discover in a restaurant near you.

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Andouillette, otherwise known as pig colon sausage – You have to have a strong stomach – and nasal passage – for this one as when you break into this sausage, the smell is really powerful, to put it mildly. While some Britons have gone on to love this delicacy, many have gone hungry after the first bite and wouldn’t want to face this dish a second time, not least of all because of the off-putting smell of faeces. Andouillette is mainly served as a hot dish but it can also be served cold and thinly sliced. It is a speciality in the Champagne Ardenne region of France.

Vieux Boulogne, a (very smelly) soft cheese – Again, if you have a strong sense of smell, this is one to avoid. It has been identified by UK scientists at Bedfordshire University as the smelliest cheese – not just in France – but worldwide. Apparently, the cause of the smell of this northern offering is down to beer reacting with the enzymes in the cheese. It said to be even more pungent than the Epoisses de Bourgogne cheese.

Foie gras, or goose fat liver pate – At first glance there’s nothing wrong with the idea of goose fat liver pate; after all chicken liver pate is frequently sold at UK supermarkets. However, it is the controversial technique in making it, by force feeding the geese, that is off-putting to some British diners. However, foie gras is a delicacy that appears in many dishes in the south west of the country. You can discover more about its history at the Foie Gras Museum in Thiviers, Dordogne.

Unusual parts of a cow/pig – While non-vegetarians enjoy beef or pork for their Sunday roast, there are some parts of a cow or pig that we’d rather not have on our dinner plates – tongue, udders, brains and thymus gland to name a few. If you don’t like the idea of eating any of this and still need to brush up on your French, here are some of the things you may want to steer clear of: langue de boeuf (cow’s tongue), tetines (cow udders), ris-de-veau (calf’s thymus gland) and fromage de tete (head cheese), a dish made up of various animal head parts glued together with gelatine. However, if you are an adventurous eater, it’s worth giving it try...after all, you could be pleasantly surprised!

Oursins, otherwise known as sea urchins – Out of all the dishes on this page, this is probably one of the least unusual. After all, here in Britain we eat oysters, clams and winkles (sea snails). Oursins, also known as sea hedgehogs, are a little bit like oysters in texture and can be spread on grilled bread. You can find this speciality in the south of France.

Tricandilles, intestines of a pig – If you like the idea and taste of Andouillette, it will be well worth digging into this dish. Intestines are eaten all over the world, and in Muslim countries such as Turkey for instance, lambs intestines are frequently served. Found in the region of Aquitaine, Tricandilles is a delicacy made of small pigs’ intestines which are boiled in broth and grilled.

Escargot, or land snails – Yes, those slimy things that you find crawling about the garden! Snails are commonly found on the menu in France and are usually served cooked with garlic butter. If you favour more usual dishes and would like to give this starter a try, it is worth it as you may even develop a taste for them! After all, they are said to be rich in nutrients. However, before you try this at home it is worth noting that there are only certain types of land snails that are edible.

Crete de coq, otherwise known as roosters’ combs – Also served in Italy, roosters’ combs are generally a garnish, but it is possible to eat them. They can also be used to add red colouring to certain dishes.

Cuisses de grenouille or frogs’ legs – An article on unusual dishes in France shouldn’t go amiss without mentioning frogs’ legs, which are usually served as a starter. If you put aside the fact that they really are frogs’ legs, it is very tasty dish and actually tastes a bit like chicken. It is very traditional in Paris.

'Viande de cheval' or horse meat – Horse meat was unwittingly served in households across Britain for some time before the media finally brought it to our attention. So, many of us have eaten it without actually realising, although we would rather have known what we were serving up. In France, however, horse meat is served as is, as ‘horse meat’, and it can be bought from specialised butcher’s shops and other food outlets. While the popularity of horse meat has been on the decline in France since the 1970’s, more than 15 per cent of the country’s population has eaten it at some time or another.

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