This is a preview of the content in our French Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Access all content
  • Use the in-app Map to find sites, and add custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with full-text search functionality
  • ... and more!
iOS App Store Google Play


minced meat wrapped in omentum

Crepinette van struisvogel

Ground meat (usually pork) cooked in a crépine, the lace-like omentum from the stomach of a pig or sheep. The fat of the crèpine melts when cooked, and is less fatty than barde. Pork crépinettes, cooked in white wine are a favourite accompaniment to oysters in Bordeaux.


Text © Dana Facaros

Image by Alec Vuijlsteke