On Sun, 13 Mar 2005 00:08:17 -0500, Rodney Myrvaagnes >
wrote:
>
> I suggest you try to eat things that you can't bring back and are hard
> to get he
>
> Raw-milk cheeses aged less than 60 days. Premium oysters (Nr 00 of
> Bretagne and Normandie), fancy chickens (Bresse, but there are others
> as well.)
>
> Also solettes (great little flatfish, related to Dover Sole, but not
> much bigger than sand dabs), oursin (sea urchin or uni),
> andouillettes (chitterling sausages), crevettes rouges (Lovely little
> shrimp with heads on).
>
> And notice the pride with which they care for and serve their lovely
> stuff.
>
> Your memories will be better than what you could carry back.
>
> Then when you are home, try stuff grown by small farmers, artisanal
> cheesemakers, etc close to home. You may find new appreciation and
> notice differences that matter more than they did.

Great suggestions, thank you. We'll definitely be trying everything
we can, both of us are fairly adventurous eaters. I'm sure many visits to
cheese shops will be part of the trip. I still like poking around in
groceries and food markets even when I'm on vacation, the contents are usually
so different from what we have back home and they're great places for edible
souvenirs.

Also, both of us love seafood. I've only had sea urchin in sushi
bars, but really enjoyed it. The raw oysters sound intriguing, too. We've
only had Gulf oysters when we were in Louisana, and while those were
delicious, I'm told that the tastes can vary depending on where an oyster was
grown. We're curious to see the differences, plus stories of gorgeous
platters of fruits des mer are already making me drool.

Ariane