We lived for almost three years in , which the s called without any quibble and with only half-hearted contradictions "the gastronomic capital of the… - M. F. K. Fisher

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We lived for almost three years in , which the s called without any quibble and with only half-hearted contradictions "the gastronomic capital of the world." ...
... We ate s of ten years old under their tight crusts of mildewed butter. We tied napkins under our chins and splashed in great odorous bowls of Écrevisses à la . We addled our palates with s hung so long they fell from their hooks, to be roasted then on cushions of toast softened with the paste of their rotted innards and fine brandy. In village kitchens we ate hot with and snippets of salt pork in it.