Where have you been? What have you seen?
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By PeteSpencer
FLYER Club Member  FLYER Club Member
#1973571
Micromouse wrote:
PeteSpencer wrote:
Rob P V2.0 wrote:And now to the main purpose of this leg of the trip. An AAAAA Adouillette served in the town of origin

Rob P V2.0




Eeeeeuwww!

Clothespeg at the ready I hope :shock: :wink:


French coarse-grained sausage made from the intestine !!!!of pork, pepper, wine, onions, and seasonings.

Although it does look more appealing than that green stuff you have on the plate.



It was the stink that put me off when I cut into my first (and last) Andouillette in a gorgeous little family restaurant on the coast in Normandy many years ago .

That and the cut cross section clearly showing what it was filled with ! :puker:

I literally couldn’t touch it and had to take a walk outside for fresh air while the waiter took it away un touched .
Hence the ‘clothespeg’ comment : it reminded me of the smell in my village infants school in the depths of Cambridgeshire in the 50s when the lorry came to empty the Elsans in the bogs. :shock:

In my French school near Bordeaux age 11 ´andouille’ was a pejorative term directed at one’s enemies, loosely translated as ‘sh it-bag’.

Pretty apposite . :wink:
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By PeteSpencer
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#1973608
Rob P V2.0 wrote:You are a very delicate flower it seems Peter.

Rob P V2.0


Au contraire, I am a complete omnivore, though I can clearly remember, for self-evident reasons the three dishes in restaurants I have baulked at:

1)Andouillette (obviously)
2) Paling in 't Groen ; served up in a dive in Bruges, and
3) Oysters served up covered in a grey frothy snot- like foam, in a very up-market restaurant in Bordeaux which one of our hosts from the Anglo-French Medical Society whose annual dinner we were attending described to me as ; 'ça a l'air de la crache tuberculose'
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By mick w
FLYER Club Member  FLYER Club Member
#1973620
Rob P V2.0 wrote:Actually progressed to Lille. We might even make it home today. But then a night in Lille gives us even more chance to savour the delicacies.

Rob P V2.0


Wonderful Cathedral :thumright:
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By Rob P V2.0
FLYER Club Member  FLYER Club Member
#1973654
The disastrous comedy show that was Lille is a story for tomorrow. For now I'm just looking forward to sleeping in my own bed, with the aircraft safely tucked-up in the Tibenham hangar.

Night all.

Rob P V2.0
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By GrahamB
FLYER Club Member  FLYER Club Member
#1973698
PeteSpencer wrote:3) Oysters served up covered in a grey frothy snot- like foam, in a very up-market restaurant in Bordeaux which one of our hosts from the Anglo-French Medical Society whose annual dinner we were attending described to me as ; 'ça a l'air de la crache tuberculose'

No doubt your riposte was to describe it in terms more akin to your area of expertise.
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By Rob P V2.0
FLYER Club Member  FLYER Club Member
#1973709
So, here is the situation we faced yesterday. Both of our next stop from Bagnoles were well out of our crosswind ability. What did look promising was Lille, an hour from home, a cross runway into wind and permanent custom/border chaps. Decision made.

Enroute we ran into a squall line between us and Lille and it became obvious that for the time being we weren't going to get there. After some in-cockpit evaluation of the options we chose Rouen. Pretty much on track, runway to minimise crosswinds. The usual smart and almost totally deserted terminal we parked outside. This being mid-morning we were cautioned that we would have to move the aircraft before 3pm as they had an arrival then. They might have said "The arrival"

After sitting out around half an hour of torrential rain we finally were able to resume the leg, Not having fuelled, which turned out to be a mistake in hindsight. The 11€ invoice for the landing will apparently be mailed to us, even though we thrust a folding note at the nice lady.

Lille, who were expecting us thanks to my emailing Sofia at GA handling, sent us direct to the GA terminal after sending us on an A380-sized circuit. The posh bus, driven by Sofia collected us and took ut to the empty GA lounge, but when we pointed out that we needed food and cross border formalities popped us into the limo-bus again and took us to the main terminal. When time to go we paid a humungous amount of Euro and were bussed to the aeroplane where, we pointed out to the nice lady, our passports hadn't been stamped. Short delay while a man with a rubber stamp and pad drove to the aeroplane and hid the exit stamp in the most obscure part of the passports he could locate, filling up a space amongst 2021 stamps from Malta.

Now fuel at Lille. Do take a look. It is hidden in the most remote part of the aerodrome, accessed only by a seven hour taxy and backtracking the lesser used runway to its furthest end.

Once there, with the sun beaming down, we knew our frustrations were at an end.

Or were they?