France is known for its exquisite cuisine, but there are many unpopular French dishes, even if they are famous with tourists. In this article, we explore dishes you can find in France that most locals aren’t fond of.
Escargots
Escargots, or snails cooked with butter, garlic, and parsley, are a classic French dish. They are mostly eaten in the region of Burgundy (Bourgogne), where they are considered a specialty. The dish is often served as a starter at festive meals, particularly during Christmas and New Year’s Eve celebrations, as it is considered luxurious and is often reserved for special occasions.
Many French people aren’t particularly enthusiastic about escargots. The primary complaint is the slimy texture, and some locals find the idea of eating snails unappetizing.
Andouillette
Andouillette is a sausage made from pork intestines, specifically the stomach and colon, and is strongly associated with the region of Lyon, as well as Troyes in the Champagne region. It is mainly enjoyed in central and northeastern parts of France, with each region having its own recipe and preparation style. Andouillette is often served as a main dish with mustard sauce, potatoes, or salad, and is available year-round, not specifically tied to any celebration.
Many French people find its intense, earthy aroma and taste—sometimes described as pungent—off-putting. It’s common to see it featured on menus in its home regions, but outside those areas, it’s not nearly as popular.
Cuisses de Grenouille
Frogs’ legs, known as cuisses de grenouille, are associated with French cuisine but are primarily eaten in rural regions like the Dombes area near Lyon. They are often served pan-fried with garlic and parsley or in a white wine sauce, giving them a subtle flavor. For many, the texture—often compared to chicken but with a slightly fishy undertone—can be off-putting, contributing to their lack of popularity.
Huîtres et oursins
Oysters are often associated with special occasions due to their cost and the tradition of having them during festive meals. They are traditionally a must-have on the dinner table for the end of the year celebrations. They are typically served fresh with lemon juice or mignonette sauce. However, many French people avoid oysters because of their slippery texture and strong, briny flavor, finding them difficult to swallow.
Sea urchin, or oursin, is less common than oysters and has a distinctive taste that’s both sweet and salty. It’s generally seen as a delicacy that’s more on the expensive side. Due to its appearance and taste, sea urchin is not a popular choice for most French people and tends to appeal more to seafood enthusiasts.
Tripes
Tripe dishes are a longstanding tradition in many parts of France, with Tripes à la mode de Caen (a dish of slow-cooked tripe, usually the stomach lining, with white wine, carrots, and onions) being a famous example from the Normandy region.
Many French people avoid tripe-based dishes because of the chewy texture and strong taste. The idea of eating tripes can be unappealing for many, contributing to its limited popularity outside regions where it is traditionally consumed.
Why do these dishes divide opinions?
French cuisine is very diverse, and preferences often depend on where someone was raised and the flavors they grew up with. Dishes that involve strong flavors, unusual textures, or unconventional ingredients can be quite polarizing. Additionally, some foods that have gained fame as “exotic” or “unique” French dishes are often appreciated more by tourists than by locals themselves.
For those looking to truly experience French gastronomy, it’s always worth trying these unique dishes, but don’t be surprised if some of your French friends politely decline to join in!
