Saskia Jenkins • England
Next door, the fishmonger sells the freshest fish, which is brought in daily from ports on the English Channel, 100 miles away. In fact, seafood in Paris is likely fresher than in many towns closer to the coast because Paris is a commerce hub and from here it’s shipped out to outlying towns. Anything wiggling?
At the boucherie, Marie shows me things I might have otherwise avoided on her menu: rognons (kidneys), foie (liver), coeur de boeuf (heart of beef). She hoists a duck to check the feet; they should be rough and calloused, an indication that they weren’t stuck in an industrial kennel but ran free on a farm. She explains, “While Americans prefer beef, pork, and chicken, we French eat just as much rabbit (lapin), quail (caille), lamb (agneau), and duck (canard). The head of a calf is a delight for its many tasty bits.” The meat is seasonal. In the winter, game swings from the ceiling.