Three unusual french dishes I have experimented with while abroad are escargots, frog legs, and quail eggs. I first tried escargots when I visited Paris after I graduated high school, so the taste was not fresh in my mind. After my first week in Reims a few other exchange students and I made plans to go out to dinner at a brasserie near campus. After debating over whether we ought to step out of our comfort zone and try a new dish, we came to the consensus that instead of each of us trying something new, we would all together share a plate of escargots. We were served a dozen snails, just enough for each of us to try three. The texture and taste is similar to clams and oysters, but drenched in a butter garlic sauce. Although escargots are not typically something thing I would order from a restaurant menu, I enjoyed getting to experience the French dish a second time around.
Frogs legs are another famous French dish known for its absurdity of composition. I only just recently tried this dish when I was out for lunch with a fellow exchange student from the Netherlands. Instead of ordering a plate to share, we each ordered small appetizer of frog legs. I was surprised to find out that the taste and texture is like chicken and fish. However, the only issue I have with it is the fact that I was eating a frog. Unfortunately, the taste was not good enough to outweigh the idea of eating a frog.
I first came across quail eggs while I was at home with my host family, where we were casually discussing traditional French dishes. They told me that baked quail eggs are commonly served as an appetizer in French restaurants. After expressing my bewilderment towards eating a quail egg rather than a chicken egg, my host mother insisted that she make baked quail eggs for me. Quail eggs are much smaller than regular chicken eggs, and are slightly sweeter.
Since my first trip abroad my passion for international cuisine has grown immensely. I believe tasting the locally distinct foods and drinks of a destination is important to a travel experience, for it highlights that region’s unique culture, history, and geography. Even though the thought of these dishes was unusual to me, I am glad I got to experience a little bit more of French gastronomy.