5@5 – Chef Chris Leahy – Eatocracy

January 10th, 2011

05:00 PM ET

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5@5 - Chef Chris Leahy

5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Pied de cochon. Escargot. Boudin noir. Navigating a French menu for an unseasoned diner - or any menu in a foreign language for that matter– can be like trying to read a book upside-down with your eyes closed. And even after the translation, it's easy to navigate toward the familiar and cower away from the local fare or unfamiliar preparations.

Even in the United States, ingredients and dishes like scrapple or livermush that are considered strange and gross to some, are considered the norm and downright delicious to others. When such is the case, all executive chef Chris Leahy of New York City’s Lyon restaurant asks is that you give pieds a chance. If you like them, well, quelle surprise! If you don't, at least you can say you tried.

Five Common French Ingredients You Shouldn't Be Afraid Of: Chris Leahy

1. Tripe
"People tend to be afraid of tripe but traditionally in French food, all parts of the animal are used in cooking, so for a French chef it is just another ingredient. Even though tripe is not a prize cut, it can be delicious - the key is to make sure it is washed thoroughly and cooked slowly for a long period of time, at least six hours. One of my favorite ways to serve tripe is with stewed white beans in a hearty stock with lots of garlic and herbs, tomato juice and white wine. The more tender the tripe is the more you’ll enjoy it. It is a true reflection of traditional French cuisine and everyone should at least try it once."

2. Blood Sausage
"Blood sausage is one way to honor nose-to-tail cooking to the extreme. Chefs among many different cultures have mastered the ability to take this, at-times scary, food and make something delicious out of it, emphasizing its unique texture and flavor.

My goal is to get people to crave blood sausage by offering it in more accessible ways, such as a salad with sweeter ingredients like pear and candied chestnuts over spinach (blood sausage is traditionally served with caramelized apples and potatoes). The heritage of blood sausage is what makes this ingredient so special and that should be preserved. It might not turn out to be your favorite food in the world, but at least you gave it a shot and you might surprise yourself."

3. Escargot
"If you don’t think escargot is delicious, you have not had them prepared the right way! Of all of the ingredients in this list, snails seem to be the dish that people are most willing to try without caution. They are beautiful creatures that do not need much more than garlic and butter to enjoy their earthy flavor. If you’re a first timer, look for a dish that features escargot alongside another protein like sausage which will allow you to compare the taste and texture of the escargot to something familiar, and I bet you’ll like it."

4. Pigs' Feet
"Like a lot of French food, pigs' feet taste best when they’re cooked slowly for a long time. I love the meat that comes out of pigs' feet - when they are cooked properly the result is rich, tender and full of flavor. A whole foot is not going to arrive on the table; pigs' feet are typically used to make a pâté or terrine accented with hearty and robust flavors - great for winter. Most people’s connotation of a foot is something bad but it is just another part of the animal and is just as delicious as a good piece of pork belly. The key is to focus on the flavor."

5. Civet
"Civet is a traditional stew sauce that is thickened with an animal’s blood. The sauce is one part of a whole dish that utilizes every part of the animal, like rabbit. You braise a rabbit, which has been marinated in red wine with carrots, onions, mushrooms, cognac and bacon. When you remove the rabbit, you’re left with a rich braising liquid. The liver and blood of the rabbit are added to thicken the liquid and are what gives the finished sauce its characteristic color and flavor. The result is a simple, thick and flavorful sauce that tastes complex and brings out the full flavor of the meat. Civet is one component to a larger end result, a tasty one."

Is there a French dish you have been pleasantly surprised by? Or, is there a dish you still can't muster the courage to try? Share your experiences in the comments below.

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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soundoff (23 Responses)

Bill

Everything there is delicious...blood is a great thickener and a tasty addition if used properly!

January 11, 2011 at 10:49 am |
Jmee

makes me wonder if French Jews keep kosher. that blood soup definitely would reinforce kashrut laws for me.

January 11, 2011 at 10:40 am |
grr

I have had blood sausage before and absolutely hate it. Totally without taste. I mean nothing.

January 11, 2011 at 10:32 am |
Evil Grin

What is it with French food and blood? I have no problem with the escargot, and though I don't like tripe, I'd try it if someone cooked it in a new way and insisted it tasted amazing. Pig's feet is something I've had more than once, and there's nothing wrong with it. I think people just hear "feet" and get grossed out.

But nothing will ever, ever make me eat a sack of congealed blood, or a sauce thickened with animal's blood. Sorry.

January 11, 2011 at 10:23 am |
- Queen of Everything@EG
  
  Yeah, I'm really wishing I hadn't read this as I was eating breakfast.
  
  January 11, 2011 at 10:25 am |
c'est moi

and i already woke up this morning feeling naseaus. yuck!

January 11, 2011 at 10:12 am |
JB

I've had tripe once, but didn't care for the preparation. I'd give it another shot in a more appealing dish. One of my favorite Korean dishes is a blood sausage soup. I think it's called Soon de gook. Really spicy and great in the winter. I've had escargot a number of times, but I don't see the point. The texture is not appealing, and there really is no flavor. Essentially, it just tastes like whatever you put on it, usually garlic butter.

January 11, 2011 at 9:54 am |
Linda

This is totally disgusting!! I don't eat meat, let alone the innards and blood of animals.

January 11, 2011 at 9:35 am |
- Brittany
  
  If you are a veg you should respect the meat eaters that eat this type of meat. At least they use the whole animal, instead of wasting thousands of cows for a few select pieces of meat. I go back and forth between meat eater and veg, but the one thing that ALWAYS disgusts me is the way so many meat eaters cause there to be so much MORE waste (environmental, animal, etc) than there needs to be.
  
  January 11, 2011 at 10:21 am |
Elizabeth

I've tried all of these and escargot are by far my favorite, the rest I can live without. Escargot, when properly prepared, should be very tender and mild. The traditional garlic butter sauce is heavenly and best mopped-up with crusty bread. I've eaten them since I was a little girl (my parents threatened by "big girl" status by saying it was alright if I didn't like them because they're an acquired taste). I'm willing to try almost anything (within reason) once, there's generally a reason foods are revered by their cultures. I do maintain the "So I Married an Axe Murderer" contention that most Scottish food is based on a dare, though.

January 11, 2011 at 9:29 am |
Karen

I would not eat any of this. I guess I'm too tame.

Seal flipper? I have never heard of anyone eating that. Sounds gross haha

January 11, 2011 at 9:19 am |
SixDegrees

I've had snails lots of times, and love them when they're properly prepared. They should be tender, not chewy. Tripe I don't love, but I don't hate it, either; I wouldn't go out of my way for it, but I wouldn't turn it down.

One thing to definitely stay away from: seal flipper. Nasty, smelly stuff that reminds you of a beach at low tide a couple of hot summer days after a storm.

January 11, 2011 at 3:01 am |
J.B.Jingles@jillmarie

Oh, I love the potato-leek soup! I've tried this one and it is sooo tasty and easy too! http://www.food.com/recipe/Potage-Parmentier-Potato-Leek-Soup-Julia-Child-270731

January 10, 2011 at 6:42 pm |
- Jillmarie
  
  Thanks! I wonder if this was one of the recipes Julie blogged about. I'll have to make this!
  
  January 10, 2011 at 7:27 pm |
Truth@Kat

I've had escargot, but I think I will pass on the rest.

By copy to Kat, not sure you saw my posting last week, but do you know if the french resaturant "Le Chambertain" is still open in NYC. Been there probably thirty years ago, but it was GREAT. I do miss Manhattan.

January 10, 2011 at 5:55 pm |
J.B.Jingles@jillmarie

You did! :)

January 10, 2011 at 5:54 pm |
- jillmarie
  
  Hi, JB! I agree with you, I can't eat any of this! Being a veg, that's obvious. If I wasn't, I don't think I would either though. I still like French restaurants, though. They always have the best salads, and I love potato- leek soup.
  
  January 10, 2011 at 6:06 pm |
J.B.Jingles

Oh, I did try escargot once. Was at a dinner with clients and my boss, and he insisted (in front of everyone) that try this. I unwillingly put it in my mouth and chewed, and chewed, and chewed. sorry but if you have to cover something up with butter and garlic, why bother!?

January 10, 2011 at 5:53 pm |
Anita

I've had blood sausage and escargot many times, but have never had the courage to try tripe (especially if there are a lot of things on the menu that I know I DO like). I suspect if I had it not knowing what I was eating I'd be fine... but I don't see how that will happen.

January 10, 2011 at 5:49 pm |
J.B.Jingles

Oh, I don't think I could eat any of this...

January 10, 2011 at 5:47 pm |
jillmarie

Nobody got here first!

January 10, 2011 at 5:46 pm |