French food focus: lampreys, nonnettes, Echourgnac

A focus on food in France. This month, we meet a jawless fish producer, taste some Nonnettes and Trappe Echourgnac

Meet the producers

Lampreys resemble eels but are in fact a jawless fish with a kind of suction pad in place of a mouth.

Because when cooked lampreys have a meaty taste and texture, they have traditionally been eaten during Lent.

King Henry I of England is said to have been so fond of them that he died from eating a “surfeit of lampreys”. They were also used for the filling of a pie made by the Royal Air Force for Queen ...

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