Honestly. Offals are missing in this video.

Endives or Witloof in Dutch, were invented in Brussels in the early 1800's by Frans Bresiers. Belgian, ot French 🙂

You can swap Germany for France. You get the same food. Even the blood sausage (mmmmhhh lecker).

How funny I think of Rhubarb and leeks as very british items but now you say that you’re right leeks certainly very French too and I have only seen rhubarb jams in France. Endives are not huge here in the uk you do need to search for them in the supermarket but I am going to try the ham and cheese gratin. I have tried both white pudding and pate and must say both hard no for me but it was more a texture thing for me.

The capital of forced rhubarb is in a defined area of Yorkshire (north UK). It's forced in the dark to make it sweeter. Lots of British and French gardens have a rhubarb patch. Rhubarb Crumble is a staple dessert, served with custard.

I grow rhubarbs in Quebec, very common! We do jam and strawberry / rhubarbs tarte with it. Endive roasted with Balsamic vinegar is great!

Paté is already good, but have you tried porc rillettes. It's my absolute favourite.

Little suggestion, you're doing a video about food, you should put more images and clips of the actual food instead of filming yourself all the time

3:41 chicons in Belgium

The English name for endives is chicory . You have to be careful with rhubarb because the leaves are poisonous.

Boudin noir is absolutely delicious 😋 ! Simply grilled, and with an apple sauce and potatoe purée, it’s one of the simplest and most comforting dish of traditional winter cuisine !!!

Puisque vous aimez le poireau, cherchez la recette du "papet vaudois", vous allez vous régaler ! C'est un plat traditionnel dans le canton de Vaud, en Suisse et c'est une vraie tuerie !

I love rhubarb. My mom grew it in our yard in Massachusetts back in the early 1960s so I've always known about it. I was surprised to hear Diane say it's common in France. Back in 1975 my sister and I visited a French farm outside Paris and saw rhubarb growing there but the French people we were with seemed unfamiliar with it. Perhaps they hadn't seen it growing because it's always sold without the leaves which are poisonous. Since most leafy vegetables are prized more for leaves instead of stalks, I've always wondered who tried the stalk of rhubarb after finding out that eating the leaves caused illness.

As a Midwestern American, rhubarb is very common. Rhubarb pie is my favorite. I've recently been using leeks more and more in my cooking. Potato Leek soup is so comforting on a chilly night with good bread (which I have been making myself in the "artisinal no-knead" metod). I always make chicken liver pâté for the holidays, mine has the typical Christmas spices in it, so it only gets made then. I wish I could find the white sausage here, it sounds absolutely delicious.

Endives au bleu et aux noix (endive salad with blue cheese and walnuts) is a killer.

I've seen Americans grill something they called scrapple that looked like pate.

I had blackberry and rhubarb crumble yesterday.

Endive is my favorite salad! Just as a a snack (happily munching one whole in front of the tv or at my desk at work... no grease, no crumbles, just delicious!) or sliced with green apple, mayo, walnuts and a little bit of mustard... or covered in bechamel and grated parmesan and baked in the oven... mmmmh 😋😋

Grew up in Midwest, have always eaten rhubarb sauce, pie and preserves with and without strawberries. This combo is due to both ripening at the same time and needing less sugar if you add strawberries. My grandmas and mother made and canned their own rhubarb preserves. I make freezer preserves, just takes less time.

You should try poireaux au jambon. It works very well too. Same recipe just use leaks in place of endives.

Hmm... I thought that was "Chicon" not Endive...

Endive salad is all over NYC. Great with goat cheese. I grew rhubarb in my garden in NJ. Pate? It’s around as well. My friend served it a lot at dinner parties. Interesting that you never tried them here in the northeast.

Taste the ch’nord cheese Maroilles 😅

Hi, la nourriture française devient de moins en moins bonne. C’est trop salé et sans saveur. Par exemple le cassoulet en conserve n’a plus rien avoir avec celui des années 80. Les saucisses ont tous un goût fumé artificiel qui n’existait pas autrefois. Noel de Tourcoing. NAMASTE 🙏

La Rhubarbe est commune à la cuisine allemande, française et anglaise. A propos du boudin, les Anglais ont le Black pudding.

Diane, "Les goûts et les couleurs, ça ne se discute pas". Sorry to hear that boudin noir didn't win your tastebuds, your heart or your stomach ... as it is generally a highly appreciated dish. The best is that which contains onion. And, reserve your final opinion for until you'll have tried them grilled on the bar-b-q!!! A royal treat!

All of this is normal stuff in germany. Look up Weisswurst / white sausage in Bavaria. Everything fine with paté, but you should be absolutly clear how "foie gras paté", for example, is made (👎), before you enjoy.... I would prefer liver sausage / Leberwurst. Btw. Meat free is an option, too. I'm in my 10th month....

I grew up in suburban `NJ. Rhubarb grew wild in the neighborhood and we ate it as a compote. We also ate endive, the individual leaves were dipped in vinaigrette and eaten out of the hand.

As a French person I second your statement about Boudin Noir. I hate it with a passion… When I was a child, my father cooked it with slices of caramelized apples. No need to say what was left in the side of the plate… 😝😝😝

All these foods are very commonly eaten in Québec. It's very weird that Americans are unaware of this considering Canada's proximity.

I think endives with ham and cheese is more of a Belgian classic. In the Netherlands we call endives/cichory witlof or Brussels lof.

I had no idea that leeks were rare in Usa. Here in Belgium it is one of the most common winter vegetable, everybody grow them in their "potagers" (gardens). Soup is delicious (although I prefer asparagus soups). I don't like endives and black pudding either, which are also a traditional holiday meal (it tends to be replaced by tastier foods like chapon (castrated chicken), oysters etc.).

I had never heard of rillettes or salsifis (hearts of palm) prior to going to France. While I can take or leave the salsifis, I LOVE the rillettes. I had tried on several occasions to bring some back from France, only to have them confiscated by USDA. I finally succeeded by bringing the canned version, which isn't as good as from a traiteur. My local grocery store does carry hearts of palm, so I guess it's not so foreign here in the US.

I might be dating myself but the "French in Action" series which was carried on PBS back in the 80s-90's had an episode (33) where they did a play on words with Provence, Province and Provins!

in the North of France, leeks are used as often as in North Chinese cuisine.

You'll have to make a #2 video with rillettes. I can't imagine you haven't try it ( them?) Living so close to Le Mans. 😋 As for the rest I totaly agree with you.

Thank you for this video. Often we are hearing that French cuisine is synonym if fancy or gourmet cuisine around the globe. But, as in almost all cusines around the globe, our cuisine is based on tradition and life in countryside. All the items you shown are basically cheap. Almost all our food is coming from peagants or poor / popular people. I mean patés were created to conserve food instead of wasting it, so our preparation like boudins (black one is done with blood to not waste it), our onion soup ( just a dish to not die during winter at that time),... even our recipes with stews that are meaty/ fancy today were basically a way to eat everything. My mom grew up doing pâtés, jams, homemade hole hams... just to have affordable food and diverse all the year. Excuse my english, I guess you get the point. Thank you

Haha indeve are clasic belgium and not frensh.

I love boudin noir béarnais made from free range pigs in the south west of France. Duck boudin is very good too as well as la sangquette.

When I was growing up in Texas, my father‘s side of the family (German ancestry) often did their own butchering and made all kinds of products, including blood sausage (Blutwurst), so I grew up eating and liking it. You will find Blutwurst everywhere in Germany. Then there is the white sausage (Weisswurst) made with veal that is traditionally found in the south. We even speak of the „White Sausage Equator“; below it, people eat white sausages, above it not so much (traditionally; you can today find them everywhere). White sausages are usually eaten with a sweet mustard and a special kind of pretzel called a „Laugenbrezel“. I‘m sure that, like you, I didn‘t know some of these things growing up, but I have lived here so long where they are everyday items that I don‘t remember what was new to me when I first came to Europe.

I am not a big fan of boudin noir, even though i can eat it, but it has to be said that some regional variety are vastly different. In the case of boudin, the basque variety is certainly different both in taste and texture and i think people who don't like boudin might have a different opinion of this variety. There are several ingredient added not just blood, including meat (cheeks if i am not mistaken, but i guess it varies). It can be found in sausage form, the traditional, but also in cans to be preserved longer and it can be eaten as a spread on bread, like a paté.

Bonjour, je n'aimais pas le boudin noir, jusqu'au jour où j'ai goûté le boudin noir au marron de chez Thierry Schweitzer, qui est fait en période hivernale avec des épices de Noël.C'est incroyablement bon. Rien à voir par rapport aux produits industriels.C'est léger , aéré...Comme quoi c'est juste une histoire de comment il est fait. Si vous venez en alsace, je vous le conseil très très fortement.

I just cooked a potato, leek, turnip and carrots soup. It's delicious and will be my main evening dish for this week. All is mixed together to get a very smooth liquid texture.

All the foods you have mentioned are also widely eaten in the UK and Ireland. Endive is called chicory in the UK. We love leeks and in Wales its the national vegetable. Most of French ingredients and foods are common in the UK.

As a Brit in France, I've come to love certain foods I would never have tried. Braised endives is a standout. I'm actually quite a fan of boudin noir. I've never had boudin blanc but after your description I may well give it a try - sounds delicious!

I'm pretty sure Bodo Wartke and Marti Fischer made rhubard popular all over the world now...

pate is made with liver

Blood sauvage can be cut to slices, Fried and eaten witch mashed potatoes and some unsweetened apple sauce beside that IS very good

As a Brit, we regularly eat rhubarb and it's the first fruit of the year. We love bitter geens including bitter salads and leeks are an adored regularly eaten vegetable. We love pate too as offal eaters and the terrines are renamed as brawn or haslet or even haggis and eaten cold with crusty bakers bread. We adore black pudding and white pudding with our cooked breakfast and we eat black pudding with scallops. So much of French food is so similar to our traditional British food.

The English take rhubarb to the next level. Look up 'forced rhubarb'. It's grown in the dark. Seriously!