For Sainte-Barbe, try the Daguerre, a low-cost working-class restaurant

Tested and approved on the evening of Beaujolais Nouveau, the calf’s foot salad prepared by Jean-Jacques Trichot, the chef of Daguerre in Saint-Etienne, will still make followers the Holy Beard.

Inexpensive and widely consumed in the days of the miners, calf’s foot salad is long and tedious to prepare.

Jean-Jacques prepared it for you.

On Saturday, all you have to do is put your feet under the table and taste this emblematic dish of Sainté’s mining past.

Cheers, matrus!


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