French regional cuisine.... ?

finchy

I've just spent a weekend in Lille. Great food, but I noticed that several restaurants had a local specialities section on the menu, most of which featured.... Welsh rarebit. Hmmm, maybe French schools don't teach geography particularly well.

They also had "La Welsh" on most creperie and tartine menus, apparently it's dead popular in the Nord region. Of course the restaurant owner I asked about it called it "un truc anglais" :?

pneumatic

I once lived in Grenoble for a year. When Burns Night came around, I was asked by the local Anglophile (sic (sick!)) association to get up an entertainment. Naturally, the centrepiece was to be a haggis. However, nobody sold it locally, so I decided to make my own. I got the recipe from a book someone lent me (this was long before the interweb) and then set off down to the market in search of the ingredients.

If you don't know what they are, let us just say that most of my needs were satisfied at the tripe stall. The proprietor was filled with gallic enthusiasm at all the things I was buying off him, so I told him what I was doing and why and gave him the recipe.

I have always hoped on returning to Grenoble to find haggis for sale on the market, but, alas, so far it has not happened. The most likely reason is the difficulty in obtaining the most innoccuous ingredient: oatmeal. In the end I got mine from a pet shop!

Nuggs

I went to Lille for my (very civilised) stag do.

Great place. I didn't find any welsh rarebit, but did find a restaurant that did a good line in bone marrow... :shock:

PRCurban

In Strasbourg they make a kind of pizza with cream and bacon bits, well tasty.

The new thing here this year seems to be snail caviar, im not too sure i'll be trying that one though.

Happy crimbo