For The Epicurean: French Delicacies To Savor During Your Charter In The South Of France
France is famous for its decadent food, ranging from snails to sea urchins. If you're feeling adventurous during your yacht charter to the South of France, consider trying one of these dishes and you might be pleasantly surprised. If you enjoy clams and mussels, consider branching out to another type of shellfish: snails.
First-timers can start with the classic dish, à la bourguignonne, where the snails are cooked in their shells with plenty of butter, garlic, and parsley. Although often served with crusty bread, snails are actually a good source of protein lower in fat.
Boudin noir
Boudin noir, also known as blood sausage, is a traditional French charcuterie that dates back many years. This meat dish, made with preserved pig's blood, is not suitable for those with a weak stomach. The blood is mixed with vinegar to prevent it from solidifying and is then blended with fat and onions until it takes on a congealed texture.
Boudin noir is often cooked by frying or grilling and is commonly served alongside potatoes and apples. This delicacy can be found on the menus of numerous upscale restaurants along the beautiful French Riviera.
Oursins
Despite their intimidating appearance, do not miss out on trying oursins, also known as sea urchins. The coral, or roe, inside these prickly creatures is scooped out with a small spoon and is prized for its creamy texture and unique ocean flavor.
While it is common for French restaurants to serve pre-cut oursins for convenience, local French fishermen believe the best way to enjoy them is straight from the sea, paired with a bottle of Cassis.
Cuisses De Grenouille
Frog legs, also known as cuisses de grenouille, are often said to taste like chicken, but the texture is actually more similar to white fish. For those cruising along the Côte d’Azur on a private yacht charter, trying this delicacy is a must.
They can be enjoyed à la Provençale, with potatoes and tomatoes, or à la Parisienne, where the legs are coated in breadcrumbs.
Ris De Veau
Ris de veau, also known as sweetbreads, is a type of meat from the pancreas or thymus gland of a cow. However, don't be fooled by its name - this dish has nothing to do with bread or sweetness.
The ris de veau is first cleansed and then boiled, compressed, peeled, and typically prepared by braising or frying. Its velvety texture and rich nutty taste pair perfectly with mushrooms and a glass of white wine.
Tête De Veau
This particular meal is known as "calf's head" and traditionally involves boiling and simmering the head for at least four hours with a blend of spices. It is typically served with either gribiche, a thick sauce similar to mayonnaise, or ravigote, a tangy vinaigrette.
While some may be put off by the idea of calf's head, the consumption of cow brains in this dish is actually quite beneficial. It is believed to be rich in key nutrients for maintaining strong bones and skin, making it a helpful option for those dealing with arthritis.
Photos by Kelsey Todd on Unsplash ,