FRENCH FOODS I HATE!!!

[@bluegrassengineer]

Eating organ meat was quite common in rural, agricultural societies. If there was nutrition then you ate it. You didn't throw it away. When I was growing up we occasionally ate liver, tongue, pancreas, etc. Most older people found such food normal. Until 2010 Campbell's sold their Pepper Pot Soup. It had pieces of tripe in it. Tripe is very chewy, but the pieces in the soup were cut small. Most of the foods mentioned here are the result of necessity. If you get hungry enough you'll eat it.

[@agee1947]

I lived in the south of France and I love everything you mention. For the tripe, depends on the cook and freshness. I don’t have a sweet tooth, so I don’t hate but don’t buy Nutella unless in a crepe with banana.

[@barryhaley7430]

I felt the same way about foie gras until I had it a 3 star Michelin restaurant. Outstanding!

[@rubynelson1164]

@@MichaelTheophilus906 A few places in the south still make ox tails. If seasoned well, they are wonderful.

[@kolapso3687]

A part le Nutella je pense que beaucoup d'etrangers et même de francais donnerait cette même liste...

[@jean-pascalesparceil9008]

Froglegs and snails were eaten firsly because other , easier foods to have were lacking. Wild frogs are difficult to catch and snails are long to prepare before cooking.

[@fabricegasnier5801]

As a French guy living in north America ... I feel so amused to see aaaaaaaaaaaall the food you hate are those I mise the most ! The "Tête de Veau" always been (by far) my favorite meal ... followed by the "Andouillette" and the "Tripes à la mode de Caen". I looooooooooove "Boudin noir" too but the "Boudin noir Antillais" is better. And for the "Foie gras" ... Simply cannot believe you don't like it : it's the sweetest of all. Just put a little piece over a "tranche de pain brioché" accompany with a glass of "Muscat de Rivesaltes" and voilà ! Le petit Jésus en culotte de velour.

[@elvy036]

"Le petit Jésus en culotte de velours"😂😂 j'adore

[@vzmax]

@@elvy036 Une expression que j'entendais tout gamin de mes grands-parents :-) "Ah, que c'est bon, le petit Jésus en culotte de velours me descend dans la gorge !"

[@Speedbird61]

Like you 💯% !

[@tracygregory8448]

Are you from USA if so which part?

[@AntoineADubai]

Especially if she lives in the Loire valley, she's not far from Coteaux du Layon, and Foie Gras goes so well with a good Quarts de Chaume (better than a Muscat, but I'm biased on the subject...)

[@cocodidgeridoo]

As a french I find it funny that most of the foods you mention are the ones who are very dividing between french themselves. Organ meats usually fall in the "hate it or love it" category ; oysters are often hated by young children ; nutella or foie gras are often discarded by people who want to have an healthy meal... I personally love many of these dishes (apart from nutella, I'm not a sugar lover) ; but I'm very picky on where they come from : good quality artisan foie gras or andouillette is delicious, but supermarket versions are usually quite bad. Same goes for oysters : I love the super fresh ones from the coast, but buying some for christmas if I'm far from the sea is not an idea

[@hexhex7220]

you know what they say..." More for the rest of you!" don't waste that stuff on us...

[@jeremielebrun3637]

tout à fait d'accord... Les différents "foie gras" c'est un peu comme le "Boulaouane" et "L'Esprit de Chevalier" ... un tas de produits portent le même nom sans pourtant être la même chose. Et parfois, pour certaines raretés, si le producteur n'est pas convaincu que tu saurais faire la différence, tu n'en verras jamais la couleur...

[@semnalyren]

Hey, french here. Just so you know, you put a picture of Etretat with the caption "La bretagne". Careful xD It's in Normandie and there is a small rivalry between thoses two region might gonna get yourself in trouble with locals lmao :D

[@feraudyh]

I can tell you are French by the way you spell French as "french". 😄

[@olissime01]

​@@feraudyh indeed, whether it's the people or the language, we do not use a block letter for the "f".

[@michael-gs6kh]

How about horse meat? OR OTALAN? I suggest that you find out how they are prepared if you don't already know! It's a myth that French cooking is the best, I have had more bad meals in France than in any other Country! ( I hasten to add that I love France & also the French!))

[@francoisepag]

I am French and I hate absolutely all the foods you mentioned including snails and frogs. But I love oysters and foie gras 😉😂

[@kairosCLM]

Love your humor!

[@yannickperret1586]

Well, most − or probably all − food is a matter of culture. Large part of the word eats insects, or spiders, scorpions, etc. where many other find it horrible. English people (and probably US too) were disgusted by the fact that some horse meat had been added to beef meat (well, it was a real problem, but for transparency and sanity, not for the meat itself). Most australians I know can't touch a rabbit meat, but it's very common in many countries. Snails or frogs are not that "strange", in particular when comparing with crabs (which are related to spiders), shrimps, or octopus. Pigs are horrible as meat for many cultures. And so on. The "disgusting" of organs is strange, also: eggs are kind of foetus, sausages were packed in casings before plastic arise (and it's a shame to use plastic for that…). Bones marrow is the richest part of animals in several cultures. Etc. Having difficulties to overcome our own "préjugés" is normal. And every one get it's own taste, whatever the initial culture. But, well, I'm not sure it worse it to share our own "food problems": they have no objective base, in particular in our societies with high sanity checks.

[@WaddleQwacker]

Foie-gras doesn't "require" force-feeding technically, as ducks and geese do overfeed themselves naturally to survive winter. Some rare producers still make foie-gras like this. But it's when you want foie gras all year long, and "more of it per bird", that you have to force-feed. Forcefeeding really started when foie gras (a historically peasant food) became trendy in richer populations, and it went crazy with the arrival of supermarkets and globalization that justified even more foie-gras making, all year long, bigger, cheaper, ...

[@paestum70]

Diane my dad is Italian and we were forced to eat tripe in a soup with beans etc... the four children couldn't get up from the table until we finished it. At some point I figured out that I could flick the tripe onto the top of the fridge, which was kind of fun too! And my brother and sisters quickly did the same. My parents were so happy that we were finally appreciating that delicious tripe. UNTIL... one day Mom decided to clean the top of the fridge. Let's just say the belt came out (hey, it was the 1970s) and the oldest (ahem, me) was grounded for weeks. :-)

[@hexhex7220]

you'd think we had the same Dad!!! LOL...did the same thing with sausage, until I got caught spitting it into my bedroom garbage can...then, the belt came out...what did I learn? none of my children have ever been forced to eat anything they didn't want...they all all well adjusted..

[@L.Spencer]

That's hilarious!😂

[@Westpark16]

Agreed Italian American here...I can't do tripe anyway its prepared Can't get past smell. One of few foods I won't touch .

[@Sacto1654]

I actually _like_ tripe, if they're prepared properly Chinese style. Other styles, not so much.

[@OuiInFrance]

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[@vervideosgiros1156]

Vow tongue is delicious! Cows just eat good stuff and the tongue is clean"!

[@quentinreboul6226]

Between a foie gras or your chickens /beef/porc feed with hormone to accelerate their growth. I thing foie gra is the healthiest.

[@christianc9894]

Le boudin noir farci aux pommes avec des pommes cuites en accompagnement est très différend du boudin généralement aux oignons. Pour le foie gras, tentez du foie gras qui vient de petits producteurs du Gers, vous changerez peut-être d'avis ou peut-être pas. Vous mangez des escargots et des cuisses de grenouilles, beaucoup de français n'en mangent pas. Idem pour les abats. Et puis comme on dit, les goûts et les couleurs, ça ne se discute pas. Je suis français mais je ne mange pas de fromage, pas d'abats, donc je comprends que vous n'aimiez pas certaines choses.

[@misstoujoursplus]

@@florencecousin5577 Quand le boudin est bien préparé, il n'y a pas l'ombre d'un bout de gras dedans. J'ai la chance de vivre en Alsace à la campagne et le boucher le plus proche de chez moi fait encore du boudin artisanal, soit nature, soit aux pommes ou aux châtaignes. Mon préféré est le nature, mais sans oignons, juste bien assaisonné. C'est une merveille :)

[@LUIS-ox1bv]

The first time I ate Escargot, I didn't realize how tasty it was. The very same applied to frog legs.

[@redmondmacdonagh7557]

@@LUIS-ox1bv I think snails are like pasta. They are essentially tasteless, and all the flavour is in the sauce.

[@cisium1184]

I had an _andouillette_ once, thinking it was going to be similar to andouille sausage like we have in Louisiana. My French was not very quick then and I think the waiter tried to talk me out of it but I couldn't understand him. The _andouillette_ smelled like poop and was a bit nauseating, but with mustard on it it actually tasted okay. The people sitting next to me could smell it and were looking over at me and started asking me questions. At that point I was determined to look like I had ordered it on purpose and I ate the whole thing and washed it down with a lot of dark beer. The beer was excellent and I had some potatoes on the side that were also excellent. Then I rewarded myself with a piece of cake, tipped the waiter for his effort, and went for a long walk. All in all it was a great experience.

[@melaniezette886]

I understand it's absolutely not for everybody sure, happily it doesn't tastes like it smells.

[@albertkeller9084]

In France we say that for an andouillette to be tasty, it has to smell like shit !

[@sergesahuru]

Clémenceau who was a great French politician said: Andouille is like politics, it has to feel shit but not too much.

[@eplumer]

i made a similar mistake in a restaurant in Orleans, thinking it was something else. Unlike you, i could not get even the first bite down. I had the waiter take it back earning me the cold shoulder thereafter. But, for the record, I enjoy a good foie gras.

[@So-vn7ui]

The part that smells like poop is called "cuillard" It’s from the anus (very well washed).... Delicious!!

[@PurelyCoincidental]

I'm Cajun on my mom's side, and boudin is very common, but I've only ever seen boudin blanc (made with rice) in our family. I asked my mother about why I never saw the variations with blood in them, and she thought they were less common there for religious/ethical reasons, but evidently there are also regulations about blood in commercially produced food that would make it hard for most shops to do it legally. My family's mostly in the Lake Charles area, fwiw.

[@rubynelson1164]

Boudin balls are my favorite

[@christianc9894]

Question of religion, only Muslims are not allowed to eat blood sausage because it comes from pork which is forbidden to them. The Jews perhaps too? We consume more black pudding than white in France. The French are just as scrupulous as the Angel-Saxons in terms of food safety, perhaps more, GMOs are prohibited for example, steroids for livestock as well. Our cheeses are made from raw milk and no one dies from it. I do not guarantee the translation made by GOOGLE.

[@guillaumep.7206]

Originally, boudins blancs are not made with rice. The normal ingredients, at least in France, are pork meat, bread, milk, cream, egg and seasoning.

[@PurelyCoincidental]

Cajun religion and food, like the rest of the culture, is not the same as in France. There are many commonalities, but our ancestors left France beginning in the 17th c. and had to adapt to new environments. Just to point out one thing specifically, Cajun boudin blanc is made with rice. I mentioned it because I know it's different from the standard in France. Rice grows easily in much of Louisiana, and is very common in Cajun cooking. Rice is often the main starch in a recipe, and sometimes takes the place of bread or wheat flour-our boudin blanc is a good example of how Cajuns adapted recipes to what ingredients were more readily available. À christian C: Peut-être "la morale" est un terme plus exacte que "la réligion". Les cajuns sont encore assez catholiques, est aussi il y a la morale conservatice du sud des États-Unis. C'est compliqué. Mais aussi, les lois de la Louisiane peut être un peu étrange. Il est difficile de devinir avocat en Louisiane sans diplôme d'une faculté de droit en Louisiane, les lois de l'état y sont trop différentes.

[@christianc9894]

@@PurelyCoincidental It is true that France is much less religious than in the past and that we have never reached the bigotry of the USA. But we still have many traditions from religion even though we have become deeply secular. For the rest, France is a whole country, there are no particular rules according to the places, they are the same everywhere. The exceptions are linked to geographical particularities (Corsica which is an island) or the departments of the Caribbean or Polynesia. The motto of the country is liberty, equality, fraternity. It is valid everywhere. The republic is ONE and INDIVISIBLE. The USA is a federal state. The rules are not the same.

[@teresafinch7790]

I was taught never to call any food disgusting. I just don't like it. If other people are enjoying it it is not disgusting.

[@lechatel]

Black pudding is wonderful!! We bake it in the oven. Being from Northern England it was a staple growing up. Slightly different texture but same principle. We have it with ham and eggs for breakfast. (We enjoy the Bourdin Blanc as well.) Tripe is another 'delicacy' which I am familiar with from Northern England. My dad loved it. He had it with vinegar and salt and pepper. I have never acquired the taste! I once had Tripe a la Mode de Caen and only managed two mouthfuls. It was a combination of taste and smell. Awful.

[@beatricefrask5230]

Tripes: intestines lining. I actually really love all the foods you mentioned!!!!

[@tiggergutt70]

LOL, NUTELLA, I did not see it coming at all! You took many of us by surprise here! Nutella on a good fresh warm crispy baguette at 4.30 right after school, it s my "madeleine of Proust" we are talking about here... Otherwise, my favourite french meal (and also of many french people in the north of france by the way) is "filet américain" (but is does not come from your country at all. "Filet américain" is a variation of steack tartare served with "frites". It is just so delicious (in my taste) but I know that for may foreigners it is something impossibble to even considering eating because of the raw meat. Have you ever tried it?

[@markjoseph5429]

As an American living in France I have found every one of the products that you don’t care for absolutely delicious. I should mention that I eat only organic food therefore the quality may make some difference to some people. I literally love every single product you mentioned of course organic though.

[@willjay916]

I understand your perspective and I appreciate that you recognize those items upon which your host or hostess may have spent a great deal of time and effort. All I can think of is "Oh how lovely, you shouldn't have " and then quietly encouraging my dining partners to serve themselves generously with my portioon.

[@johnjeanb]

Well Diane, I understand your viewpoint as I was invited, while working in China, at a banquet (with Nanjing Mayor) to have sparrow's nest. I tasted it and didn't like it much to the horror of my Chinese colleague. I also understand the reluctance you may have with Foie Gras (force feeding), Caviar (you open the belly of the sturgeon), Oysters (you eat them alive). Yes BUT these are so delicious IF presented the right way: - Foie Gras, served at room temperature with fig jelly and special toast. Not ANY Foie gras is good though. - Oysters served on a Ice bed with lemmon juice and a bit of pepper. The best Oysters in France are in Saint Vaast-la-Hougue near Cherbourg. - Caviar served in a special Ice-cooled container, with sour cream, blinis and vodka I could continue like this, but really, when we have any of this, all conversations stop to focus on the delicious taste. Boudin noir: there are huge varieties and some are better forgotten but when with piment d'Espelette and mashed apples, it can be delicious (but definitely not the Top of French cuisine. I suspect you would not like the Tripes à la mode de Caen. Again it can be very insignificant (and hugly looking) but some are very tasty. I suppose each one of us has its own dislikes. Mine is with Frog legs, with Ortolans (small birds), but hey, its all a matter of a first encounter with the properly prepared dish and ambiance.

[@LUIS-ox1bv]

Frog legs are very delicious and would never pass on an offering of them.

[@BlitzOfTheReich]

I love foie gras but don't like Andouillette too much. Do love boudin noir though (I like grilling it on the barbecue to imitate morcilla).

[@bobodabanka5493]

I had a similar experience when I was a child and my mom made me my favorite meal once a month and one day I realized it was calf brain... It was quite pricey and my mom thought she was treating me like a king. Good luck for the Holiday season, Diane...

[@lechatel]

lol,, I had that with Tongue. I used to love sliced tongue and then one day I realised it was ACTUALLY a sliced up tongue. (Looking back, I cannot fathom what I thought it was prior to it being spelled out.) Never had it since.

[@avalerie4467]

Hahahahaha ! You totally brought me back ! I ate something yummy once when i was about 4. My Mamie was so happy I liked it. A few weeks later, we go to market. We stop by the boucherie, entrailles, volailles merchant and I'm looking at a brain. All gelatinous, white, wrinkled, nasty. My grandmother, all happy, asks for 4 slices bc "my granddaughter loves the calf brains". I think I almost passed out. LOL

[@blanceric6203]

Omg this photo of foie gras at 1:38 butchered and spread like paté on the bread is outrageous.

[@stephenelewis]

Nutella will probably be served in Heaven. Just sayin'. I definitely can eat it from the spoon. I first discovered it while living in Ukraine way back in 1996 and was thrilled when it started hitting American grocery shelves :)

[@barfuss2007]

Nutella contents a lot of palm oil, rain forest killer... Bonne Maman Pâte à tartiner noisettes et cacao is free of palm oil and for me better than nutella.

[@harrisn3693]

Thank Canada, it is Canadian made

[@shinyshinythings]

Nutella on toast with sliced fresh strawberries … yum. (My fave is actually Nocilla, the dark chocolate kind, and here in Spain it is palm-oil free.)

[@tiffanybusby4248]

I’m with her- I love nuts, except hazelnuts. Nope. If only you could remove them from a Toblerone!!

[@freeman31z]

Foie gras is one of the monument of the French food. Don't try the one you can by in supermarkets. But when it's home made, with a sweet white wine, it's absolutely delicious !

[@LUIS-ox1bv]

When I used to work in the Gourmet Food Dept of Neiman Marcus, in Chicago, we carried imported French Foie Gras. Learned to love it greatly. Foie Gras with Peppercorns was my favorite.

[@ferryoceane5754]

French girl right here! 👋 I would never stop eating almost all those stuff! Well I will gladly pass on the tripe and the "tête de veau" because that's clearly not good for my taste lol But the Foie gras and the oysters are ones of my favourites ever! The boudin noir, i eat it "english style" in English Breakfast like it was black pudding and that's delicious! Snails and frogs legs are amazing and nutella is really gross when you think about it but... so good 🤣 The Andouillette smells quite nasty sometimes vut the taste is soooo good! With mustard's sauce and potatoes.. love it! All in all, i'm defikitly proud to be french espacially for the food culture 😅

[@carmelasantana3091]

My husband and I love all of these, except for the andouillette and tripe. We're allergic to seafood, so the oysters are out, and the frog's legs are more trouble than they're worth, IMO. For some of these, it also depends on how they're prepared. When we were in Colorado, for example, we ate a lot of deer- in some restaurants, it was delightful; in others, I thought the taste was a little too gamey (although my husband loved it).

[@xenotypos]

I ate some deer meat two years ago. I live in France and my oncle just hunted it (we were visiting them), it was honestly amazing. It's not something very common here, but I'll sure go out of my way to eat it again. Fantastic taste.

[@v8pilot]

I lived in the USA and I noticed that Merkans simply don't eat offal - kidney, liver, tripe so I can understand why they don't like that sort of thing in France. As a Brit, I love the English delicacies liver and onions, steak and kidney pie, tripe and onions, black pudding (made from pigs blood) (= English boudin noir) . So I feel at home with those things here in France. I think that foie gras is banned in Britain but I can see why the French like it as a special treat. I know the owners of a foie gras farm and I have seen the _gavage_ of geese. The geese did not seem to object - they lined up waiting their turn to be fed maize via a funnel. That is just my observation - I did not ask the geese what they thought about it. An English friend told me that Andouillette de Troyes is the most disgusting thing he has ever eaten. I think it's a sausage containing pigs intestines. Oysters can be dangerous - I don't know if it's because of allergy or because they have picked up sewage pollution. I've seen people very sick after eating them. I steer clear of them. Mushrooms gathered in the forest are dangerous also. The only way to be sure of not being seriously ill (or even dying) after eating mushrooms is to eat mushrooms only from the supermarket. My GF offered me mushrooms she had gathered in the forest and was hurt because I declined to eat them. Later that evening she spent several hours on her knees barking at the toilet. She said it was the first time she had been poisoned by gathered mushrooms.

[@cfrance873]

Barking at the toilet--hilarious!

[@joso5554]

Oysters can be contaminated by bacteria on rare circumstances. This is why people may get stomach sickness, although mandatory bacteriological tests are performed daily by official watchmen so that harvesting and sales can be locally forbidden for several weeks when needed.

[@camiller4916]

I know this post is old but I had a laugh when you wrote that you did not ask the geese about it (the gavage).

[@ihsxps]

On the contrary, Americas eat offal all the time. We just call it hot dogs. 😊

[@feraudyh]

You have not mentioned Rognon Blanc. It seems that the origin of the food contributes a good deal to whether you like it. Somehow snails slipped through that filter. I love tripes, boudin, kidneys, andouilles. All very tasty, but don't eat them on their own. As for Oysters, you have to be very certain of their freshness, or else you could end up in hospital. When I was a kid my father bought them for Xmas and everyone spent their night on the loo. Oysters are very popular in many parts of the world. They are not particularly French. Nutella is Interdit in my household. It's unhealthy and contributes to deforestation of lots of Asia (Palm Oil). I guess you would not like Haggis from Scotland, or Kangaroo tail soup from Down Under.

[@garethdwatkins]

Nice take on French dishes... Foie gras: I actually really like this, if it is good quality. I like it served with the cognac jelly you often see and on nicely toasted bread. Absolutely a ‘fêtes’ treat, and usually only eaten at Christmas, New Year etc.. Huitres: I used to love oysters. When I was living with my first wife in Paris, I would go down the the ‘Marché des Ternes’ at Christmas and get a ‘panier d’huitres’ and I loved them.. Fast forward to the beginning of Jacques Chirac’s first Presidency, when I was a Press photographer in the French presidential press. We were on a trip to Niort with the newly elected president and all the press corps went out for a meal in a seafood restaurant. I got a dozen oysters, as my 'entrée' and ate them.. But I had a bad one. Even before we left the restaurant I felt ill.. I spent a horrible night in the bathroom, I’ll spare the details.. The next morning feeling really rough I bumped into the Elysée doctor in the hotel lobby and told him of my woes.. He gave me a cocktail of pills so I wouldn’t puke all over the president during the first photo op of the day.. Boudin noir: When I was a kid I lived in the UK. My dad was a big fan of boudin noir, which in England is known as ‘Black pudding’.. He would serve this and I would woolf it down... Then one day he told me what it was... I nearly puked and have not touched it since... Abats: I think all the tripe and other ‘abats’ dishes are a hang over from the war, when any prime cut of meat was either rationed or too dear for most people. So they ate what they could afford, and the French being French made an elaborate dish out of modest ingredients... Like you I hate them all.. My grandfather on my mum's side was in the RAF during the war, and he swore till his dying day he would never again eat corned beef.. Andouillette: this has to be the worst.. It smells like’ poop’ as you say... I once turned up at a ‘Grill’ restaurant, when out on a photo assignment, and ordered one of my favourite (at the time steaks) un Onglet aux échalotes... It turned up and straight away it smelled horrible. I took one bite and couldn’t eat it.. I called the waiter over and said my Onglet tasted of Andouillette.. He apologised and took it away.. It transpired that the chef was grilling all the meats on the same open fire grill and had done my steak right after an andouilllette. Needless to s&ay even with the replacement steak, it had spoiled my meal..( these days while not full vegetarian, I don't eat red meat..often) Nutella: I first discovered this when I was about 13, (circa 1975) and went on a school exchange to Germany.. It was wonderful, and a year or so later we discovered it in a hotel in Brittany.. Me and my sister collected all the little single servings in the hotel dining room. Now I just find it so sickly sweet.. Thanks for your videos they always make me smile to see an American take on things that seem so everyday to a French/European... As most are similar in several countries in Europe.. And more notably France.. Bonne journée Gareth

[@LUIS-ox1bv]

Tripe is eaten by people in many cultures. It has nothing to do with rationing, but another item springing from rural areas where nothing is wasted. Including the blood. We used to eat tripe,along with pig and chicken feet.

[@LUIS-ox1bv]

Puerto Ricans also eat blood sausage. Morcilla. It is stuffed with rice. Delicious.

[@adrienhb8763]

Apart from nutella, I would eat everything you mentioned any time, even at breakfast (oysters at that time of the day… what a great way to start the dat!) I noticed you tried those dishes only once… try it a few more times to get how great they are. Foie gras for instance with various types of pepper is magical… or panned… so different! Well… I doubt I’ll convince you, but honestly, those products are among the best you can eat, they are full of flavours, they are conforting… well juste love them.

[@berenicesaquet1870]

Also there is actually a lot of dishes that you need to kind off 'grow accustom to a strong flavor' to then appreciates the tonn of nice flavors lying underneath the first nose reaching flavor ( or the idea)

[@alain6983]

Indeed. How can one not like beef cheek (unless being vegetarian). It is red meat, a muscle. Needs to be marinated and cooked like boeuf bourguignon, 5 hours in Staub pot in the oven. It melts in the mouth. The taste is subtle and delicate.

[@MjolnirFeaw]

French here. Some of these dishes can vary wildly from one place/time of the year to another. And some of them can even be cooked in uncommon way like cooked oysters or ... panned foie gras (fois gras poellé). Then again, a dish that nobody hates is a dish that nobody loves.

[@redblueplayer221]

I really need to try more organ meat

[@luv2travel2000]

Foie gras is delightful made as a paté. One time I watched an interview with farmers showing what they did on their goose farm which was a very peaceful and serene place. It was nice seeing how they ran their farm and treated the geese which were being fattened up to make foie gras. They showed how the geese were fed. The farmers who were interviewed said, "They have a good life." and after watching the show I had to agree.

[@deutztoto]

3:15 that's Etretat in Normandy and it's closer to Belgium than it is to Brittany ;)

[@monicagomes3023]

Hey, i'm portuguese living in france, and love your chanel. The way i started to like oysters was with berrys vinaiger and echalotte...i'm not a fan of lemon with oysters. You can also cook the oysters, you don't have to eat it raw. Everything you said, i love it... except tripes... already tried multiple times and don't like it. But the boudin noir, its so good!

[@OuiInFrance]

So glad you enjoy my content, Monica. Thank you!

[@warped2875]

Try a small raw oyster with just a single drop of Tabasco Sauce. Also, oysters on the half-shell doused with vodka of various infusion (lemon, jalapeño, etc.)

[@GoelWCS]

Beef Tongue, Veal liver (with marsh patataoes), tricandilles (didn't like it whaen I was younger), boudin noir... vivent les abats. (I also had a friend feeding gooses for fat-liver (foie gras), telling me that the gooses were so impatient to be fed each morning (this birds are alwas hungry) with the pipe and endless-screw device.

[@paulaboudreaux5598]

I grew up in Louisiana. My grandfather was a fisherman and we always had seafood, seasonally. I can not choke down an oyster for all the money in the world! Haha But I do have fond memories of sitting with my dad on the back porch while he shucked oysters.

[@cisium1184]

I quite like them when they are fried and breaded, but raw on the half-shell they are kind of unpleasant. The taste is okay, it's the mouth-feel of them I don't like. And I say this as someone who was practically raised on steamed clams.

[@patrickchambers5999]

Your husband's experience with tripe is the opposite of mine and pumpkin pie. I was given a slice of pumpkin pie shortly after being successfully potty trained and I would not touch the filling (wonder why). I scraped it all off but did eat the crust. A year later I was again served pumpkin pie and tried a tiny bit at my mom's encouragement. I LIKED IT! It was nothing like I thought it was!

[@marcelcharbonnier297]

Boudin noir when well grilled accompagnied by sauté apples is really a treat 😋. But you have to appreciate garlic...

[@redblueplayer221]

For some reason I just hate mixing apples and boudin. I love both, but I always feel like these don't belong in the same plate

[@marcelcharbonnier297]

@@redblueplayer221 Even with reinette apples ? 😋

[@redblueplayer221]

@@marcelcharbonnier297 Nah, I just can't. There are a lot of sweet and savory combos that I don't like. It's prolly rly good but I don't know how to appreciate these combos

[@joso5554]

Where’s the garlic in grilled boudin noir with butter sautéed apples ??!

[@marcelcharbonnier297]

​@@joso5554 Traditionally there's often some garlic in the French boudin, just to give it a delicious taste. And it smells so good when sauteing its slices in a pan with beef or swine grease...

[@SergeCeyral]

Andouillette is always a subject of big controversy: a famous french old politician (Herriot, Prime minister before WW2) said : "politics is like andouillette, it always smells a little bit like poop, but not too much". In fact, good andouillette doesn’t smell like poop at all, it you choose the good ones : the AAAAA labelled ones (Association des Amateurs d’Andouillette Artisanale Authentique)

[@timotheelegrincheux2204]

I agree with you. Tripe is just offal.

[@piglettotwiglet480]

Your username is great!

[@timotheelegrincheux2204]

@@piglettotwiglet480 My pseudo was inspired by the name Grincheux, one of Snow White's seven dwarfs (les sept nains de Blanche Neige).

[@piglettotwiglet480]

@@timotheelegrincheux2204 ~ c’est drôle et mignon ☺️

[@franckbrunie4759]

You saved it all by loving snails and frogs !! Vegan "foie gras " ! US influence in french gastronomy I can't stand !! Comparing "boudin" to dog food ?!?! (Boudin aux pommes, how delicious !) How insulting can this be ! Ever considered how "canned meat" or "corned beef" in the US much closer to dog food is ? "Tripes" is also difficult to most French (I personally prefer much the "grenier medocain" version of this particular meat), andouillette 50-50, due to the smell, but other meals, yes, are broadly liked very much by French.

[@rebekahpollock8627]

Thank you for telling us about My Panier (they were the first sponsored post that I actually pursued)! I picked out a bunch of fun gourmet items for my foodie mother-in-law. The prices were actually pretty good and shipping wasn't bad either :)

[@OuiInFrance]

Thanks for checking out my sponsor, Rebekah!

[@maoschanz4665]

oysters isn't specifically french? it's a HUGE thing in the US too

[@nco1970]

The origin of Nutella goes way back. It is a variation of the gianduja invented by Italian pastry cooks when Napoleon was blockading the import of UK products, among them cocoa. They partly replaced cocoa by hazelnuts thus inventing the gianduja. After WWII, when there was once again a scarcity of cocoa, the recipe of Nutella was created by the Ferrero family with the objective to be very nutritious to combat child malnutrition.

[@joso5554]

And now, Nutella helps millions of people become obese…

[@dimik3855]

If you ever have the urge to make peanut butter and jam on bread (toasted or not), try it with PB + Nutella. Another option is to mix PB with tahini if you like things less sweet.

[@kibaanazuka332]

I've had foie gras and honestly reminded me of very earthy cream cheese, not my favorite thing but definitely different. I will add that there are foie gras that are free range duck or goose that just eat acorns, other nuts, and grains and naturally get fat for winter instead of the force feeding. But that's primarily done outside France from what I remember for producers that forgo traditional methods.

[@joso5554]

Huge difference between fresh handmade foie gras from local farmers and industrial foie gras. Depends a lot on how you cook it, too. Unfortunately many people only ever eat industrial canned foie gras. I’d rather have any pâté, seriously. 😊

[@lapuree2nousautres]

At 3:17 picture shows Etretat which is not in Brittany but in Normandy which is a very nice place as well.

[@Rachel-rs7jn]

Loved your energy in this video Diane. 💜I actually agree with you on all of them, even the Nutella! Well, I don't dislike it in the sense that I will eat it if it's offered, but I won't choose to eat it and I much prefer the pâtes à tartiner that are just straight chocolate with no hazelnut flavor. That being said, I do enjoy dark chocolate with whole hazelnuts. (I'm the same with anything strawberry banana - I like them individually, even as whole fruit in the same bite, but not when the flavors are mixed.) I actually wish I could enjoy all the abats...I feel like it's more respectful to eat as much of the animal as possible and not waste. Unfortunately I just can't do it.

[@CityLights-v6u]

I've never specifically had Nutella, but chocolate spread is great! Especially on banana bread! Banana and chocolate is a good combo

[@nco1970]

"Foie gras" is very old and not at all a French invention. It is a natural process for palmipeds which fatten before migrating. It was discovered in Mesopotamia when humans ate migrating geese. The firsts to try to replicate the process were the Egyptians at the time of the pharaohs. They tried to fatten all sorts of animals, including hyenas. But it worked only with palmipeds since they have this natural capacity to fatten before migrating which impacts their liver. From Egypt, the practice travelled with the Greeks to Rome and the Hebrews to the rest of Europe.

[@deutztoto]

5:38 this looks very much like Spanish morcilla - it's also blood sausage but filled with rice, the flavor is quite different

[@CallieMasters5000]

Diane, you're asking for trouble with the anti-Nutella comments! 😁 That stuff is good, though the palm oil probably isn't. You didn't mention whether you've tried horse meat, which I've had in Switzerland. I'm not a fan of it or any exotic animals.🎃

[@michellestevens2454]

Beef tongue is amazing. Boil it in salute water in with lots of garlic. Once cooked, peel it, then Ali e it. Serve it with horseradish. It tastes like very tender beef.

[@johnsarkissian5519]

I love beaf tongue. My mother would actually punch tiny holes in the tongue and would insert pieces of garlic in it before cooking it. And then of course, it has to be chilled in the fridge, sliced and served cold or at room temperature with a lot of mustard or horseradish!

[@christianc9894]

Une petite précision : le canard ne sert pas que pour le foie gras, on fait des magrets avec les blancs, du confit avec les pattes et des aliments pour animaux avec la carcasse, rien ne se perd.

[@marianneabramovici4330]

As a French, I do agree with you for most of this episode...But, I love Good foie gras, especially " mi-cuit" and I recommend you to taste two "abats" : tongue ans especially smoked tongue from Britany and "onglet". It s truly delicious. For me, my worst food experience is "cervelle" but hopefullu, it almost vanish. Abats et tripes was a very affordable way to eat meat and It has kwown a golden age during WW. It's very important to keep that in mind.

[@stanleylafond4650]

Love oysters! They remind me of the smell of the sea, which I like. Generally, don't care for organ meat, although I liked liver when I was younger. Foie Gras is a little too intense for me at this point in my life. Recently, I was in a Michelin Star restaurant in Paris where a chef's tasting menu was served. The meat course was announced as "pigeon." The guests were almost all Americans, at least the ones sitting near us. The women were obviously turned off at the thought of eating "pigeon". I think the men felt it their duty to keep a happy face. I liked it a lot. It tasted like duck breast. Of course, French chefs like to cook that sort of thing rare.

[@RB-zr9jt]

Pigeons were originally domesticated for eating. What we see today in cities all over the world are their direct descendants.

[@warped2875]

Squab.

[@jockrangeos]

Ma chère Diane, je regrette que vous n'appréciez cette partie de notre culture culinaire ancestrale. Pour les huitres, il n'y a pas que Cancale, on en trouve pratiquement sur toutes les côtes françaises. (Étretat n'est pas en Bretagne mais en Normandie ... je parle de la vue dans votre vidéo). Personnellement, j'aime tout ce que vous n'aimez pas (le foie gras, de préférence de canard, les tripes surtout à "la mode de Caen", le boudin noir avec des pommes, flambé au calvados et enfin les huitres que j'achète chez l’ostréiculteur au bout de ma rue (je réside en Vendée à 500 m de la mer) 🙂. Le Nutella vendu en France est fabriqué en France, en Normandie pour être précis. Merci pour tous vos points de vue sur la vie en France. Bonne continuation

[@MarkVicars]

I'm onboard with your list (although prior to becoming vegan, I did enjoy oysters and Nutella). I do enjoy hazelnut and chocolate, but try to find a dairy-free, palm oil free alternatives.

[@ectoplasmicentity]

France is not the only country to eat those meats. Some Mexican restaurants and taco stands serve not only the traditional beef, chicken and pork meat but everything in them such as lengua (tongue), cabeza (head meat from cow), tripa (tripe) usually eaten in Menudo. It depends on how its cooked and looks like before I eat it.

[@nagnag9722]

I think usa is the only place where these meat cuts are not eaten ? I guess that ultra processed cold cuts and burgers are causing more cancers than organs .

[@sandrad3346]

Hi Diane, from your list, I've only tried snails on one of my French trips, and I don't like or dislike it. The other items on your list would not appeal to me, either, except for the Nutella. I love crepes made with Nutella, but because it's high in fat, I only eat it when I'm in France. 😊

[@augustusromain937]

Merci Diane pour toutes ces supers vidéos. Pour informations, @3:15 La photo des falaises a été prises à Etretat qui est en Normandie et non pas en Bretagne. #NormandiePower ! 😉 Sinon, penses-tu faire les mêmes vidéos mais en français ? J'adorerais partager ton travail avec mes proches mais ils ne sont pas anglophones. Ton point de vue d'américaine en France est aussi très riche d'enseignements pour les français.

[@MsMamabo]

Another really interesting video Diane! I’m not a Foie Gras fan either, more because of how it is produced…I actually like the taste but would feel guilty eating it. I do love both oysters and boudin noir though. In the UK we have black pudding….a blood sausage that uses oatmeal as well and so it has a firmer texture. My husband isn’t a fan of boudin noir because it is that bit more quivery than our black pudding. I ate a boudin noir and apple pizza in Normandy once and that was so wrong and so right! But Andouillette….oh no….I have tried it….it is such a delicacy in the Touraine where we spend most of our time in France….but it does taste as bad as it smells and that really is saying something. Our biggest accident with food in France was about 15 years ago, when our French was a bit limited and our vocabulary let us down. We had enough skills to order a meal…just not enough to notice the difference between Ris and Riz and so we ordered Ris de Veau. As soon as the dishes appeared we knew we had made a terrible mistake. Calves Brains do taste quite nice….but the texture was a bit of a challenge…..and they did look very brainy for want of a better word. Never again. We were very polite and ate them all up though!

[@chlore2amine]

Ris is thymus not brain :en.wikipedia.org/wiki/Sweetbread

[@jean-michelgaiffe3834]

@@chlore2amine exactly. And it's so delicious. So soft, not so tasty as brain and texture is very different. I don't like very much brains but I love ris de veau 😋

[@MaestroSangurasu]

Foie gras is delicious

[@drgeorgeian1888]

Bonjour Diane! I'm not an "older generation;" though, as a second generation American I love Oysters, Foie Gras, Boudin Noir, Les Escargot, Les Cuisses de Grenouille, Tripe ~ not as much as I got older. I remember so many of my childhood friends who came for dinner ~ only years later found out what they had eaten . . . but, enjoyed! Fun ! ! ! Merci!

[@Pazu84Vaucluse]

That was spot on Diane, very thorough and worth knowing for people who think French food is only macarons and baguettes. I'm a native French, and I grew up on canned food like Chef Boyardee-style Raviolis and cereal boxes to name a few. But whenever I would go to a place that offered those more country-style food I would gag. Once in a family in the countryside, I noticed a bowl of what looked like raviolis in a tomato sauce, I hurried to the bowl; grabbed a spoonful and as soon as what I thought was raviolis, hit my tongue I gagged. I never tried it again, and I know for a fact I could never eat this kind of food. On the other hand, foie gras, I didn't like it at first, but I tried and tried and finally one day I became a fan of it. I don't think much about the force-feeding as I think every meet is kind of produced in similar ways (think chicken for KFC),. Depending on th ebrand and type of foie gras, you may give it another try. What I don't like is a thick slice of it, I like it very thin much like a pâté spread. Andouillette smells gross, blood sausage, no thanks, this is more psychological, whether it tastes good or not, i don't really care at this point. Itried oysters which is a classic in France, and can't seem to like it, but I'm willing to try that one again. Everything else you named, I have no desire to even try a tiny bit. Mmy dad loves these types of food. Like you said, this is more country-style food, most urbanites don't eat them, but back then it was way more common. i tend to believe that you must be raised from an early age to grow fond of these. Mexicans actually might love these food as they share similar things plus the jalapeños ;)

[@Treviscoe]

Good video. We have a kind of blood sausage in the north of England too - black pudding. Tripe used to be popular in the North too, especially cooked with onions, although it's less so now.

[@karensmith7487]

As an Au Pair in France, the mom once served Rabbit! OMG, I found myself forced to eat Thumper!! :-( It was gross, but I did it....

[@OuiInFrance]

Oh yes, I see them whole (eyes and all) at the grocery store. I had a pet rabbit growing up so it's not something I eat regularly. Totally get it.

[@ushiefreebird7470]

@@OuiInFrance Rabbit is much healthier than other meat. What is the difference emotionwise to cow, pigs and chicken. Either you love them all, and don't eat them, which I think is most honest, or all. I think it is worse eating chicken, pigs and cows, and lamb, knowing how they are treated and suffered. This to me is totally unacceptable. I rather eat rabbit, kmowing there is not such a culture of suffering.

[@jeanwhite2705]

Hi Diane, I share your aversion for organ meats, most especially duck liver. Can’t get on board with the whole concept, so although I thoroughly enjoy many French foods and their preparation, I cannot go for four gras or even other organ type foods. Oysters I have enjoyed only on occasion, ( twice in my life), and other seafoods as well. And most especially all sweet type foods are a real weakness for me. I just shun organ type dishes.

[@michaelmedlinger6399]

Oh, dear! 😂 I confess - I love Nutella! Germans tend to think of it as something that only children eat, so we adults have to hide our love of it a bit (but only a bit!). Blood sausage is very common in Germany as well. My family (USA) on my father’s side was essentially German, and when I was a child, we butchered pigs ourselves and always made blood sausage and other things, so I grew up with it and always liked it. Still do. I adore foie gras, but I have to ignore how it is produced. I’ve never tried tripe, but I generally like offal (used to eat brains regularly with a good friend, but we stopped when BSE came along). Liver, kidney, sweetbreads - yum! Snails - yes, please! But I agree it’s primarily the buttery sauce that goes with them. And again, when I was growing up in rural Texas, we hunted bullfrogs and ate them. No problems with that.

[@zorglub20770]

what is the name for call blood sausage in German ? I live there but can't figure out where to get any (like in Rewe or the like) ?

[@michaelmedlinger6399]

@@zorglub20770 Blutwurst. Rotwurst is also blood sausage, but with chunks of stuff in it. There might be special regional names as well. If you can’t find it by yourself, ask the people at the cold cut counter. They will be able to point you in the right direction.

[@hollish196]

The tripe soup story is great! I have a friend who used to love eggs until about 12 years old when she found out exactly where bird eggs "come from." Developed a deep aversion to them that is still active 30 years later!!

[@luv2travel2000]

For French fast food I love the cheese crepes! My preferance is to try a selection of small portions of savoury (from a deli) over sweet, such as from the very small Francart Maison Gourmande in Paris. ❤😍❤ Although I have really enjoyed the mini desserts from Angelina's. ❤

[@stephjezo6470]

Ooh, what kind of cheeses are typically used? That sounds wonderful and would love to try the cheese option when I make crêpes again.

[@luv2travel2000]

@@stephjezo6470 Thanks for your question. It was more than 3 years ago that I visited France so unfortunately I cannot remember what kind of cheese. Maybe Diane has an idea? But, it seemed to me that you could walk down most streets in Paris and easily find a small crêpe stand where they would make it fresh in front of you. So good! 🇫🇷 ❤🧀 😊 👍

[@faguopingguo4254]

@@stephjezo6470 Probably made with grated Emmental cheese, Gruyère cheese or Comté cheese. Comté is tastier (stronger).

[@agaroip1]

I love your style which would be interesting for me even if you were reading the telephone directory. This said I was amazed to find that the first two items of your most "hated French foods" list are the first two items of my most "loved French foods". I liked the video, nevertheless. This is life, folks! I like the way you express your opinion even if I don't share it with you. Well done!

[@semilvr]

Pretty much in agreement on all of these, Diane! Thank you, this one was really fun. And I just picked up a Bonne Maman Advent calendar from myPanier for my kids along with some other goodies. Thank you!

[@OuiInFrance]

Thank you! I appreciate you checking out myPanier too ;-)

[@avalerie4467]

Bonne Maman a very good company. Nice people. Thanks for buying their products.

[@mecha-sheep7674]

There is a french proverb about andouillette : "Politics is like andouillette. It has to smell like shit, but not too much". Thus, while I'm very interested in politics, I'm not interested AT ALL with andouillette. Also, seeing what you dislike, you should try "pieds de porcs" (pigs feet). And Casu Marzu, the corsican cheese. And sweetbread (the meat). And rognon (kidneys). And a recipe from Poitou : the farci poitevin, just for its look.👹

[@personnequelquun8060]

T'abuses le farci c'est délicieux et le casu marzu est interdit en France (sauf la corse)

[@J0HN_D03]

*OMG I could not live without Foie Gras !!!*

[@Pizzageek-jc4xp]

I'm with you on Nutella, I never understood the appeal, but then again we didn't grow up with that, we did grow up with peanut butter and I eat it regularly here in France and many French feel in general about peanut butter the way I feel about Nutella. However, I think snails are very over-rated, overpriced, the texture is too weird for me but yeah, the beurre is the best thing about it.

[@christophermacleod3726]

You can't eat tripes but you like escargot?????

[@OuiInFrance]

YUM YUM!

[@acbc3543]

I’m a Brazilian- American living in Austin Texas and I don’t like certain American foods such as as grits, Mac n cheese, green bean casserole, pumpkin pie, chicken and waffles . But I respect and I never tell folks when I go out . I just pick something else on the menu .

[@mariarohmer2374]

I absolutely agree with you on your no items. Growing up I was a super picky eater. I was guilted and made to feel bad about it too. When I got older it was so great feeling free to keep saying no to foods I didn't want to eat. I cannot stand fois gras (cruel and gross) or eating animals innards like tripe or sweetbreads. Eww. I don't eat liver or cooked heads. Yuck. I don't like Nutella or oysters. I do like hazelnut. lol Thank you for using palm oil free. I can't believe how many products use palm oil. I wouldn't eat escargot or frog's legs either. Just not my thing.😃

[@OuiInFrance]

Totally fair, it's the beauty of being an adult. What are your favorite foods to eat?

[@mariarohmer2374]

@@OuiInFrance Believe it or not a lot. lol Mexican, Italian, stir frys and salads. I guess I'm more of a casual diner. I'm still picky. I don't eat everything on the menu like veal and pork, but what I like to eat I really enjoy,

[@denisobrien4253]

Oysters. I knew a couple in Newfoundland. He a Newfoundlander and a real meat and potato guy. She was from France and couldn't get him into French cuisine. That was until at Francophone Assoiciatio dinner. He was dared to try oysters and discovered he enjoyed them. Seemed like he ate a few platefuls. As for boudin, good old blood pudding. It was something very available when I grew up in Newfoundland but hatd to come by in Western Canada. When I visit the UK or Ireland, I always enjoy eating it with breakfast. Do the French have something similar to Steak and Kidney Pie?

[@edwardsmith1237]

Oysters are very popular in Belgium too, as is foi gras. I don't like fois gras, but do love oysters. My wife and I spent a long weekend in Brittany years ago; the hostess has oysters on the menu and just knew we we going to order them - she even knew the Dutch (Flemish) word for them | oester | because so many of her Belgian guests would order them

[@redblueplayer221]

Foie* sorry had to do it

[@WavyCurlyGina]

Good to know about your sponsor My Panier being good. I want to order from them and haven't done it yet. I sure will now ❤️

[@jo-annbelanger9623]

I loved fois gras until I saw how it's made. It broke my heart. I'm all for trying faux gras and will look for it next time I'm visiting friends and relatives in France. Re Nutella - OUI! I'm totally with you there.

[@teddy7681]

For what it's worth, traditional foie gras is not that bad for the animal (it's the industrial version that's awfully barbaric. I was sooo shocked when I saw the process, it's revolting). The ducks/geese would be hand-fed in a respectful way, though their health isn't best in the end, so it's obviously still not ideal. Not a fan of faux gras here, but it's worth a try! Cheers from France!

[@juliennapoli]

3:35 Hey, this image shows the cliffs of Etretat, in Normandy, far away north from Britanny !

[@dominiquejeames4386]

Hi, funny, I could have listed 80% of the products that "wouldn't pass 😉 " There are a few that I struggle with, but others that are really to my liking. Like the oysters that I eat without lemon or shallot vinegar sauce but which I don't know why have an effect.... Aphrodisiac. I like the tripe prepared very hot with boiled potatoes. A good black boudin well roasted whis onions and a delicious mashed potato. (black boudin is usually made with pork blood and aromatics). There is plenty of iron in the black boudin A quality andouillette all browned with nice fries and mustard On the other hand the nutella and the foie gras yeah I'm not really a fan. I just wanted to tell you that sometimes people's taste evolves with age and according to the cook in the kitchen. My husband didn't like tripe or blanquette de veau. I offered him to try it again years later and without having become a big consumer of these dishes, he appreciates them and can share a meal with me without being put off. Maybe in 5 or 10 years you will be surprised to finally realize that some of these dishes served at the right time in the right place and cooked by the right person will please you.

[@misstoujoursplus]

Diane, I agree with all the stuff you hate, except for the boudin, which is black pudding in the UK and served for... breakfast ! Like you, I cannot stand foie gras or any inner organ, but snails, when they are very well made are heaven ! As for the boudin, I'm lucky enough to live in the countryside of France; there is a great butcher who does it himself and only in fall and winter, because of the blood, too dangerous to handle during the warmer seasons. Grilled in the oven and served with fries and a salad, it's absolutely to die for :)

[@celinelagarde8980]

Sorry but if you really look how ducks and geeses are stuffed, it's not brutal. Each feeding lasts only a few seconds and these animals have an adapted digestive system, man only reproduces a natural behavior of the animal. People usually have anthropomorphic reactions (they imagine how they would feel if the same was done to them, but they’re not migratory birds like ducks and geeses). And by the way, « faux gras » is an aberration, full of additives and artificial flavors to mimic foie gras. If people are vegans, they shouldn’t eat that industrial crap 😊

[@Pazu84Vaucluse]

Thank you, I have seen documentaries that explained that as well.

[@francoisevassy6614]

I am French, my nanny was a German Swiss and she had prejudices about French foods, for example snails … of course ; she was willing not to taste them. My elder brother and sister told her : « You are right, Schwester, it’s disgusting, they drool… », she was not stupid and realised they wanted her share because they liked this so expensive - in the fifties - course. So she tasted the snails and liked them very much. My advise is to abandon your prejudices and taste everything, whatever its appearance, I also think it’s important to try twice : mood changes, taste changes, and overall it may have been prepared by a bad cook when you tried it for the first time ! 😊

[@andrewlaurence8274]

Everyone says my cousin makes the best Jewish-style chopped chicken liver, which I hate. I tried hers and still hated it, so I'm done. But yes, before you decide, try the best version available, perhaps on the recommendation of someone who likes it.

[@michelrail]

It's ok not to like foi gras, but before you say the ducks are mistreated, better go an look for yourself. I have been to a goose farm in Thonac. The geese have plenty of water, big trees to be in the shade when it's sunny and when they take out the equipment to feed them, they walk right to it. They know they are going to get a belly full. Are they mistreated? I think if they didn't like what was happening to them, they would not gather like that.

[@Pazu84Vaucluse]

that's right! Every cattle in the mass production of meat is probably more mistreated than those geese, I'm no expert, but at least a lot of the geese get to be outdoors, yes they get a big funnel of food down their throat, but their throats are huge and very long. They can handle it

[@v8pilot]

I made a comment along the lines of your comment. I know the owners of a foie gras farm and I have seen the _gavage_ of the geese. The geese do not seem to object. They gather in a group near the farmer and wait their turn to be fed maize via a funnel. I can't say for sure that they were happy about it but my impression was at least that they did not strongly object.

[@antejl7925]

@@v8pilot the fatty liver is damage cause by overeating. The animal would never injure itself like that willingly. Its a dusgusting roman practice from the same people that brought you caligua and the colluseum death porn.

[@ariannewdnotbe]

I agree with most of your dislikes. I do like fried oysters. I, too, am married to a 🇫🇷 guy. We live in the US. Early on in our marriage, his maman was in hospital in Paris. We went to visit & 1 day my husband wasn’t there. She was in a room w/3 other women who were eating lunch. My French wasn’t very good then. I asked her in French what they were eating. She replied “La langue.” I asked what that was & she pointed to her tongue. I stared for a second & said in English “Oh my God they’re eating tongue!” I was horrified. Next visit, we went to the shops & she said “Regardez, la langue!” It was HUGE! She also liked calf brains. 😳

[@LUIS-ox1bv]

Modern Americans are squeamish and think food comes put of nowhere and magically appears in a supermarket. Americans carp on about the hardships suffered by many during the Great Depression, but have never experienced famine. People who know what real hunger feels like, will not stop in eating any of the foods mentioned.

[@Chic.Geek75]

Those Blood Sausages are traditional in Puerto Rico, we call it morcillas. When I was little around 11, I witnessed a neighbor killing a pig teaching me how all the parts of the pig are salvageable and how the blood sausage is made since then I have not touched 1 ever again. Prior used to be my favorites, also pigs feet is traditional, tripe soup, etc, and chicharron (pork rinds)

[@stephenelewis]

Man. I usually watch these videos on my lunch break. I'll be more careful from now on. Ughhhh......

[@jojoriz]

If you don't like oysters, you should try them cooked with the same butter they use on escargots and bread crumbs, absolute banger.

[@janetd4862]

I’ve never understood the fascination with Nutella. It tastes very bland. I think I had some twenty or so years ago. Never felt the need to buy it again.

[@KH75013]

As a brit I have to say oysters are a favourite, sitting on the harbour wall with a crate just bought on the quayside. Heaven! Boudin noir I love too, sometimes they add apple to sweeten it, I prefer without. Foie gras really depends on the producer I find, but I eat it less now than I used to. A foie gras sandwich is special though! Andouillette scared me to begin with. I made a point of eating it the first time I went to Lyon. Boy am I glad I did! Love it! Tête de veau I have never tasted. It was Jacques Chirac's favourite, so he said! Tripe, non merci! Nutella. Never eat the stuff! But I love gianduja!

[@tempustamcito]

Vidéo très drôle, bravo Diane pour ces appréciations honnêtes. En tant que papy Français de la campagne lorraine j'adore tous ces plats "exotiques" que maman cuisinait à la maison quand j'étais petit et bien d'autres comme la carpe, le lapin, le fromage de tête, les fricassées de goujons, les champignons...Il est vrai que nos enfants ne raffolent guère de cette cuisine traditionnelle sauf les huîtres et le foie gras qui ont toujours beaucoup de succès auprès des jeunes générations. En tout cas merci pour votre contribution à la connaissance de notre vieux pays. Et bonne continuation.👋

[@mfcq4987]

Everyone has their tastes, Diane, but you don't know what's good! Tripe, "boudin noir" and offal in general are delicious. But I agree with you on Nutella, it's disgusting. I may be French, but I don't know any adults who eat it, only children. In general, I don't like sweets and dishes containing milk. The worst for me being the hot chocolate with milk which makes me vomit (the smell). And as I'm French, what I find the most inedible is the... hamburger! I hate cooked ground beef and I hate soft buns.

[@denisejohn1]

I'm allergic to raw oysters but a good friend grilled some for me and then was happy to eat them,he explained that cooking them killed the thing that created the problem

[@MsJanetWood]

6:22 Mexicans eat a similar soup called "Menudo". It is an acquired taste. I did not enjoy eating it until I was in my twenties.

[@Volanne]

Have you ever tasted Sweetbread (veal thymus)? This is just outstanding!

[@rosiebowers1671]

"I highly recommend Brittany" *shows a picture of the cliffs of Etretat* *sighs* I miss boudin noir so much, it really is my number one confort food. And whenever I'm lucky enough to find oysters, shopkeepers just refuse to shuck them for me (doesn't seem to be standard service like it is in France). Don't want to eat oysters with shell bits in them (I suck at shuckig oysters), so no oysters either.

[@yann280870]

Etretat in Brittany? Is it a provocation? People from brittany are planning to invade us? Remember that god created alcohol to prevent brittany to rule the world 😂