Disgusts and colors: offal, the most unpopular of popular dishes

How can we explain that we'd kill ourselves for a dish, but others repel us? We've often asked ourselves this question, watching this friend devour a beef carpaccio or that other one sip a chilled pastis. Each time, we wanted to be part of it too. But nothing helps: those soft slices with their irony taste sicken us, not to mention that aniseed flavor that assaults our palate. However, nothing is set in stone: at one time, the idea of swallowing an oyster made our stomachs gag, whereas today we easily eat a dozen. Childhood traumas, bad reputations, cultural hang-ups... This summer, every Saturday, eaters share their food aversions, and chefs respond with ideas for overcoming them. The feast begins with one of the most divisive dishes: offal.

Tripe, tongue, brain, liver, kidneys, snout, head… Does this list make you nauseous? It does too. Offer her offal and she'll run away. "I remember when my mother cooked pork kidneys for my father, I'd leave the house because it stank so much... I can still smell it!" says the 66-year-old retiree. If Béatrice isn't a meat lover, it's the fault of those scenes she saw as a child on Breton farms. "I remember the sound of the pig being slaughtered, it disgusted me." Ham, okay. But liver or heart? Impossible. "I don't even understand why someone puts that in their mouth," confides the