【本期话题】Unusual foods in fine dining country

美食之国的新鲜菜

With its international reputation(国际上享有盛誉) for fine dining, few people would be surprised to hear that French cuisine(法式菜) can certainly be very good. Unfortunately, it can also be quite disappointing; many restaurants serve very ordinary fare, and some in touristy areas(旅游景区) are rip-offs(名不副实). Finding the right restaurant is therefore very important - try asking locals(当地人), hotel staff or even browsing restaurant guides for recommendations(推荐) as simply walking in off the street can be a hit and miss(碰碰运气) affair.【更多故事尽在TalkOnline】

Contrary to(与...相反) stereotype(典型), snails(蜗牛) and frog legs are quite infrequent(不常见的) foods in France, with many French people enjoying neither, or sometimes having never even tasted(品尝) them. Quality restaurants(高级餐厅) sometimes have them on their menu: if you're curious(好奇) about trying new foods, go ahead.

法国向来以精湛的烹调与美食在国际上享有盛誉,除了正式的法式大餐之外,其中不乏种类繁多令人惊讶的菜肴

Frogs' legs(田鸡腿) have a very fine and delicate(清淡可口)taste with flesh that is not unlike chicken. They are often served in a garlic dressing and are no weirder to eat than, say, crab(蟹). Most of the taste of Bourgogne snails (escargots de bourgogne) comes from the generous amount of butter(黄油), garlic(大蒜) and parsley(香菜) in which they are cooked. They have a very particular spongy-leathery texture(口感，质地)Beef stomach (tripes)(牛胃)
that is what is liked by people who like snails. is served either "A la mode de caen" (with a white wine sauce) or "A la catalane" (with a slightly spiced tomato sauce) Andouillettes are sausages made from tripe, a specialty(特产) of Lyon Beef tongue(牛舌) and beef nose(museau) and Veal(小牛) head (tete de veau) are generally eaten cold (but thoroughly cooked!) as an appetizer. Oysters are most commonly served raw in a half shell. Oursins (sea urchins)(海胆) For those who like concentrated iodine. 来TalkOnline听故事，学美语。身在中国，学在美国！立刻加入

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