Despite several questions and uncertainties, I also learned a few invaluable lessons in France, which I will be happy to share with you.
Lesson #1: The French are strong believers in DIY, especially in restaurants.
Lesson #2: French supermarkets are superior to our American ones, a good meal is never more than a few packages and a bottle of wine away.
Lesson #3: The best museums in France are the boulangeries, patisseries and marches.
Lesson #4: You don't have to know what you're eating to enjoy it. In fact you're probably better off not knowing.
boudin de viande. Boudin de viande is similar to blood pudding, a softer sausage made of slow-cooked pork, which is then mixed with pig's blood. Knowing what's in it makes it unappealing to say the least, so while translating the contents of the charcuterie basket to my friend I told her that the boudin was "some sort of meat thing" rather than going into detail. She actual enjoyed this local specialty, so there were no hard feelings when I finally told her what she had eaten.