I'm happy to report, I've tried all of them!
- Boudin Noir. aka blood sausage. This isn't just in France, right? I think the first time I had this was in Ireland. No matter, I've had it..and I see it often. It's an option for lunch in our cafeteria often as part of a 'tagine' plate with couscous. The first time I didn't know what it was so I dug right in. Not for the faint of heart, I now have learned my lesson and pick around it.
- Andouilette: aka. course sausage with intestine. My father ordered this bravely when he was in town and I tried a bite. I'm going to go ahead and say that french sausage as such are not my thing. GROSS. next.
- Steak Tartare: raw steak. Basically a hamburger, but not cooked. YUM. It comes with onion, capers, mustard, worcestsire sauce and fries on the side. I like it a lot, although, I do agree the thought sort of creeps me out. Also, the amount tends to be more than I can handle so it's best left as an appetizer somewhere :)
- Fromage De Tete: Head cheese. NOT - CULTURED ALERT: I ordered this once thinking it was cheese. It's not cheese, not even a little bit-- it's a terrine made out of parts of the pigs head. No matter, it's still good, salty, meaty, deliciousness. Just try not to think about the parts...(sort of like an oscar Mayer hot dog. BURN!)
- Oursin: sea urchin. I've had sea urchiin before and really liked it, but only in France have I had served to me on ice still inside it's spiky shell. Risking puncture, it's quite the adventure in eating, but OH SO WORTH it. Get to the middle and you are rewarded with a salty, yet sweet goodness with a delicate and uniqure texture (ignore the almost neon orange color).
If you're in France, I highly recommend 3 of the 5 of these delicacies. It's worth it and you'll feel like a real bad ass...as you should aspire to after any good meal ha.