Despite our muddy, smelly clothes, we were graciously seated at a fine dining establishment. The amuse bouche was a cucumber gazpacho with white sausage from the region. The table enjoyed many regional delicacies including the fromage croquette. Miles enjoyed the adouillette-- a slow-cooked tripe sausage. Remy enjoyed the pied de cochon: fried pig's feet. And the fois gras salad included duck sausage and riz de veau. Most of us were too full for dessert, but Miles enjoyed the Crepe Normandy.
