The wife and I stopped at a nice looking place in the Camargue for lunch a few years back. (The Camargue is sort of a French version of the Okeefenokee.) Sort of. Anyway, I'm think we're near the Med, I'll have fish, and I see "seiche" on the menu and ask he what it is and she replies "A kind of fish." so I order it, only to be surprised.
A buddy of mine calls clams and oysters and whatever "helmets with buggers", which is what comes in a typical French dinner called "fruite de Mer". Had that once at Mont St. Michel, which by the way is worth seeing.
The wife likes fish eggs that they call "caviar" for some reason. I am a bit partial to escargot if they are good and not rubbery, they can be like bad squid. The French also have a panache for stinking cheese. They have more than 365 kinds of cheese generally referred to by location location and something else.
The also of course are partial to organ meat like cow brains (sweetbreads, I forget what they call it) and kidney and liver.
Of course down south we eat weeds cooked in a pressure cooker with "streak-lean". Collards, turnip greens, you name it, plus corn bread with chitlins, or chitterlings. We also eat something called "barbecue" which is where one takes a less than choice piece of pig and cooks it at low T for hours and hours. I know northerners think barbecue is what you do to a steak by they are sadly mistaken.
