The delicious escargots of Benoit
We leave some suggestions for those brave ones who want to surprise their taste buds beyond the famous baguette-fromage duo…
**ESCARGOTS (SNAILS) **
The famous escargots are not as frequent as legend has it, but there are still some Parisian tables that offer them. You will savor them prepared in the most common way, Escargots in coquille servis with a beurre d'ail et fine herbes (presented in their own shell with garlic butter and herbs) at places like ** Benoit , a classic-style gastronomic restaurant run by chef Alain Ducasse**. Pamela Popo , a trendier restaurant near Hôtel de Ville (the Paris city hall), invites you with a somewhat more sophisticated style; Provençal gratin.
**CUISSES DE GRENOUILLE (FROG LEGS) **
Le Père Claude offers on its menu the much-hyped frog legs. you will take them fresh sautéed with garlic and parsley . In his famous dining room you will come across good gourmets, politicians and some bon vivant. If you prefer, Le Quincy prepares the grenouilles a la Provençale. You will enjoy a generous table that claims traditional cuisine in a countryside setting.
**CANARD AU SANG (BLOODED DUCK) **
The well-known gastronomic restaurant The Tour d'Argent Since 1890 it has been serving the same duck recipe prepared with great ceremony. For some time now, it has changed the name on the menu to soften the shock of its delicate diners, camouflaging it under the elegant name “_Caneton Tour d'Argent, pommes soufflé_s” (something like “Duck a la Tour d'Argent and potato soufflés ”) . It is their great specialty that they are very proud of, proof of this is that at the end of lunch you will receive a certificate with a figure corresponding to the number of ducks served in this way . Do not be afraid, the greatest fear will be the arrival of the account.
The mythical Canard au sang of La Tour d'Argent
**TETE DE VEAU (WILD BOAR'S HEAD) **
Near the Bourse (The Stock Exchange), Le Mesturet (a cheerful place moved by the murmur and gibberish of the diners) . It delights you with this traditional French cuisine dish highly appreciated by certain gourmets.
**OS À MOELLE (MARROW) **
Le Bistrot d'Henri in the heart of Saint-Germain-des-Pres invites you to discover its dishes almost as a family. Among them a unctuous marrow with toast that you can order as a starter.
**ANDOUILLETTE AAAAA (INDESCRIPTABLE SAUSAGE) **
a traditional cold meat made from intestines and stomach . It is a dish with a very special flavor that is not suitable for all palates. There are usually no middle terms, either you hate her or you love her . The "aes" indicate their category, it would be the equivalent to our 5 “jotas” of Jabugo ham . The mythical Polidor , rue Monsieur Le Prince serves it in its 19th-century dining room in a quirky eatery atmosphere.
Andouillette: You either love it or you hate it.
**COEURS DE CANNARD (DUCK HEARTS) **
You have read well. Not suitable for those who have had a "cute little duck" as a pet. Some somewhat more modern restaurants such as ** J'Go ** or ** A Noste ** (specializing in cuisine from the southwest of France) serve them grilled and whole to make matters worse.
**ROGNONS (KIDNEYS) **
Two steps from the Jardin du Luxembourg, Philippe's Cuisine invites you to try its rognons de veau flambés au madère et aux champignons(kidneys flambéed in Madeira wine and accompanied with mushrooms) Or grilled with a side of homemade mashed potatoes in the much appreciated Je thé, one of the clients of the famous Triperie Maurice Vadorin (one of the best-known offal shops in Paris)
**GESIERS (DUCK SWEETBREADS) **
A staple in many restaurants is the Landaise or Gourmande Salad, which has little to do with light. It is made up of a piece of cannard magret, a bit of foie gras and, to top it off, some duck _gésiers_. To be able to call it a salad, they add some lettuce leaves. You can find it in the pleasant Épicerie-Restaurant Comptoir de la Gastronomie , in Victoires, a casual neighborhood bristrot next to the eponymous square or in other more popular ones such as Au Petit Sud Ouest or ** Gladins **.
**RIS DE VEAU (VEAL SWEETS) **
For the squeamish, a subtle way to eat them is garnished under a crunch of caramelized peanuts, yellow pleurots and dried apricots at the Auguste gastronomic restaurant.
**FOIE (LIVER) **
The traditional ** Aux Lyonnais ** serves all year round foie de veau en perillade with potato flakes and boudin noir (black pudding) Lyonnaise.
Aux Lyonnais foie gras
**PORTC VENTRECHE (PIG BACON) **
The lively Frenchie wine bar prefers it de Bigorre thinly sliced and paired with pane carasau and rosemary.
**GROIN (PIG'S MASK) **
Because it is already known that from the pig to the walk... The Breton restaurant La Pointe du groin cooks it from head to toe... being its best known dish, the groin pané, a delicious breaded pork cheek. You will enjoy the relaxed and rustic atmosphere, its large bar and the pleasant terrace.
**TRIPES (TRIPS) **
In ** Pharamond **, located in the well-known neighborhood of Les Halles, they prepare some succulent tripes à la Caen (a French version of Madrid-style tripe). As a setting, you will enjoy this Belle Époque-style brasserie with beautiful ceramics that transports you to the 19th century. In the Petit Machon you can savor them Lyon style (marinated in white wine, breaded and fried with the very French gribiche sauce (emulsion of raw, hard-boiled egg yolk mixed with oil) .
In case you didn't think it was enough, the most of the most for lovers of viscera and other delicacies is the month of November. Many restaurants in Paris create special dishes on this date for lovers of the wonderful world of offal. Bon appétit my friends!
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