[LM24] The Le Mans "Best Food Stall" Thread

[six degrees]

Originally Posted by Aysedasi

If I were you, I'd watch those saucisse very carefully indeed..... If you're talking real sausages, fair enough, but those split plastic skinned orange things are surely the devil's work. Don't eat them on Saturday, you'll be too ill on Sunday to watch the end of the race......

nah they called them saucisse.... not too sure what the definition was tho, but they certainly weren't those evil orange things, I've experienced those in the past and you're quite correct! they were proper sausages, slightly spicy but real meat. just good

[Mal]

The rotten sausage is, I think, called Andoulette and is basically tripe. Have it at your peril!!

Does anyone brave the pork knuckle from the restaurants at the back of the village which can be good once you cut off the fat.

[Aysedasi]

Originally Posted by Mal

Does anyone brave the pork knuckle from the restaurants at the back of the village which can be good once you cut off the fat.

I was going to reply but I couldn't find the "throw-up" smilie......

[Bentley03]

Originally Posted by Mal

The rotten sausage is, I think, called Andoulette and is basically tripe. Have it at your peril!!

Your absolutely right Mal, just the smell of the Andouillette makes me wretch. It is without doubt the most foul item on any menu at Le Mans....AVOID!!!!

[Aysedasi]

I also draw the line at snails.......

[spectre200]

Mmm...Snails. I usually take a trip into town for some of those, with loads of garlic butter and bread - it's a good starter. I try and follow the 'when in Rome' rule; the French know how to cook this stuff well, and I've never had gut problems. (Other than the size!)

[Aysedasi]

Originally Posted by spectre200

Mmm...Snails. I usually take a trip into town for some of those, with loads of garlic butter and bread - it's a good starter. I try and follow the 'when in Rome' rule; the French know how to cook this stuff well, and I've never had gut problems. (Other than the size!)

I'd certainly go along with that - I mean I've had a go at most things in France, the frogs legs and so on - but the idea of scoffing snails leaves me pretty cold........

[MikeHoyer]

I'd try it! We usually seem to have chips and sausages in a baguette.... and that's about it. Gotta try the champagne and crepes this year...

[AllonFS]

Snails are great, but lets be honest the overall sensation is of slightly chewy garlic butter. As anyone had escargots not cooked in garlic butter - if so what does a snail actually taste of?

[PascaLM]

Originally Posted by hgb

The sausage stall at Tertre Rouge does it for me.

If you are speaking about the virage, I don't the way they cook the merguez, swimming in grease.
I prefer the "official" restaurants, behind the grandstand, or the two restaurants at Arnage for my 3AM merguez-frites !

[Suze]

Originally Posted by Aysedasi

I like both. Cider to quench the thirst and champagne when you want a really civilised drink.......

Hm nah, I'll stick to champagne ta, not a cider fan.

[PascaLM]

Originally Posted by Aysedasi

I'd certainly go along with that - I mean I've had a go at most things in France, the frogs legs and so on - but the idea of scoffing snails leaves me pretty cold........

I've never eaten frogs legs ; my wife, my brother, my sister...haven't either.
But we are fond of snails with garlic and parsley butter.

[AllonFS]

(Slightly off topic) There is an excellent Chinese restaurant where I live that does fried frogs legs in garlic and fresh chilli. Gorgeous.

[MikeHoyer]

When we first went to Le Mans in 2003 we went on a coach trip via Paris. Part of it was going for a meal in Paris where frogs legs were on the menu, sadly some friends couldn't afford it, so we ended up in Mcdonalds...

[ss_collins]

I like audrey's (my name) at the back of the paddock, or the sausage stand at tertre rouge.

Good chips can be had in the village too.

Anyone know good bars in Tours too?

[Suze]

And the good bars have to be able to do good cocktails for me...

[The Badger]

Originally Posted by AllonFS

Snails are great, but lets be honest the overall sensation is of slightly chewy garlic butter. As anyone had escargots not cooked in garlic butter - if so what does a snail actually taste of?

Im not sure if you can call'em "Escargot" , but ive had snails in Africa , as big
as a small fist and covered with this hot spice that blows your teeth outta your mouth and leaves your gums on fire ..... HORRIBLE ..... as well as being overcooked , like carlilage , and blue ..... they taste like a Michelin tyre !!!

Ive been lookin in the town for a place that does "Escargot" , but i cant find a restaurant that does . Are they seasonal or just on holidays ?

What exactly is "Tartiflette" ?

[Bentley03]

I had escargots last year at La Toscane (calls itself a Pizzeria but the menu is quite varied and extensive). It's in the Old Town in the same square as the Town Hall. I'm sure I've had them in one or two other restaurants in the same square in the past aswell.

[bernard b]

"La Vendée" in the village is a very recommendable place

it's also one of the very few that works during the test week-end

[Truckosaurus]

Originally Posted by The Badger

What exactly is "Tartiflette" ?

Bloody Lovely is what it is ... Potato, Reblockon cheese, onions and bacon bits ('lardons' en francais). Not the lightest of dishes though.

There isn't a 'food' smiley, but here's an artist's impression of the Grand Marnier Crepe stall

[Aysedasi]

OK, so we've pretty well covered all the trivial food issues now, so its time to turn to something more serious.

Merguez.

Ketchup or Mustard?

I'm a moutarde man myself.........

[The Badger]

I like it mixed 50-50 ....... kinda got a nice taste with a twang .

[MikeHoyer]

Mustard here!

[Bentley03]

I take mine neat, but with ketchup on my frites.

[AllonFS]

Has to be mustard. However the best stuff for campsite bbqs is the mustardy mayonnaise in a squidgy bottle from the supermarche. Perfection.