French food notes: everything is an ingredient

Nothing’s afoot with these slow-cooked specialities. In our series providing a sideways glance at French food, we look at the country’s ‘everything is an ingredient’ ethos

When it comes to nose-to-tail eating, the French cook’s concept of ‘waste-not, want-not’ – historically borne of necessity during lean times –  leaves literally no body part safe from eager consumption.

Eating everything has even become more trendy in the last 15 years or so – and that includes beasts’ feet.

The French are not alone in munching on slow-cooked, cheap-cut extremities, of course – Chinese chefs serve up braised pig’ ...

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