French Offal Dishes

French for fatty liver, this decadent, expensive food product is made by using a controversial force-feeding process known as gavage, in which corn is fed to ducks and geese (primarily to the hybrid male Mulard ducks) th... READ MORE

This French delicacy is one of the most common ways to prepare foie gras. In this case, seasoned and raw foie gras de canard or duck foie gras is pressed into a terrine container or any similar container, and it is then left to marinate d... READ MORE

As the name might imply, this French dish consists of a calf’s head, which is boiled for a long time until the meat becomes tender and the skin develops a gelatinous consistency. The tongue and brain are also boiled separately with a combina... READ MORE

Andouillette is a French specialty sausage made with pork meat and intestines, onions, wine, pepper, and other seasonings. The sausage contains parts of pig's colon, which is the reason why it is considered to be an acquired taste, as it has an in... READ MORE

Mousse de foie gras is a French delicacy made with slices of sautéed duck or goose foie gras that are processed into a smooth, light, and spreadable paste with ingredients such as softened butter, béchamel sauce, or crème ... READ MORE

Pan-seared foie gras is a simple but elegant French dish that is typically enjoyed on special and festive occasions. It is prepared with a thick slice of foie gras that is shortly seared, preferably on duck fat, and is then merely seasoned with sa... READ MORE

Pieds paquets, meaning feet and packets of tripe, is one of the finest and most unique dishes of Provençal cuisine. The dish is a specialty of Marseille and Sisteron, consisting of stewed lamb's feet and tripe that are filled with ... READ MORE

Sautéed calf’s liver belongs to the classic Lyonnaise cuisine that highlights the use of authentic, local ingredients, which are prepared using traditional cooking techniques. The main components of this classic are sautéed, ca... READ MORE

Tripes à la mode de Caen or Caen-style tripe is a popular French stew that has been familiar since the Middle Ages. It combines tripe, a mix of French herbs, spices, cow's feet, apple brandy, cider, and vegetables to produce a flav... READ MORE

This French classic combines duck liver, eggs, butter and milk into a creamy mixture that is infused with Port wine. The combination is vigorously mixed until it turns into a delicate, airy foam that is later cooked over a bain-marie bath. To pres... READ MORE

Tablier de sapeur is a traditional dish originating from Lyon. The dish is usually made with a combination of beef tripe, white wine, garlic, onions, lemon juice, mustard, olive oil, eggs, salt, pepper, and breadcrumbs. The tripe is marinated over... READ MORE

Sabodet is a traditional sausage, particularly popular in the Lyon region. It is known for its unique and robust flavor, which is achieved through a combination of pork head, snout, and other flavorful cuts, seasoned with various spices. This saus... READ MORE

Rognons de veau à la crème is a classic French dish featuring veal kidneys cooked in a creamy sauce. It is celebrated for its rich, savory flavors and delicate texture. The primary ingredients include veal kidneys, crème fra&i... READ MORE

Rognons de veau à la moutarde is a classic French dish featuring veal kidneys cooked in a creamy mustard sauce. Known for its rich, savory flavors and delicate texture, it is a staple in traditional French cuisine. The main ingredients incl... READ MORE

Rognons de veau sautés au Madère is a rustic French dish of sauteed veal kidneys in a Madeira sauce. The main ingredients are veal kidneys, butter, veal stock, Madeira wine, shallots, oil, pepper, and salt. Depending on the recipe, f... READ MORE

Pansette de Gerzat is a specialty of the eponymous French town. It was popularized in 1913 by Edmond Richardin. The dish consists of minced lamb stomach enveloped in the reticulum along with onions, salt, and pepper, while pork intestines are some... READ MORE

Probably the simplest and best-known variety of these canapés is the one where chicken liver pate is spread on baguette slices. Besides this basic option, the liver can be fried, cut up in slices, then served on top of a bread base with wal... READ MORE

Rognons de veau à la Provençale is a French dish of veal kidneys in a Provencal sauce. The main ingredients are veal kidneys, tomatoes, garlic, shallots, white wine, bouquet garni, oil, butter, pepper, and salt. Depending on the reci... READ MORE

One of the flagship dishes of brasserie cuisine, rognons de veau à la Bordelaise is a classic French dish of veal kidneys in a Bordelaise sauce. The dish can be prepared on the stove or in the oven, depending on the recipe, and the main ing... READ MORE