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



Woodcock Scolopax rusticola

The bécasse or woodcock is an elusive wading bird with a long slender bill, much prized by French gourmets for its gamey taste and succulent meat.

It winters in much of France, and generally tastes best then. In many restaurants, it is roasted with the entrails (considered a delicacy) inside. The body is massaged with butter, salt and pepper, and some garlic is tucked under its skin (en chemise) before it is roasted until golden.

A bécassine is a snipe, which are also generally roasted the same way.


Text © Dana Facaros

Image by Craig Nash