Does that say E2.50 apiece for the oeuf en gelee (I'm sorry, but it seems kind of unappetizing at any price)? Pretty expensive. By the way, do you know what "1/100 TRUFFE" means? My guess would be "1% Truffle," but my grasp of French is pretty minimal.

What the zark is in that boudin noir? 16 Euros/kg? That's like 10 bucks a pound!

Boudin noir is blood sausage. Click on the link. Very informative. Also, oeuf en gelee is great. See that link for more. And these are in the window of a traiteur -- a to-go store. I'm guessing they're much less at the butcher. We mostly eat in the apartment here, and it's pretty economical. The meat and vegetables you get at a store that's kind of the equivalent of Target (called Monoprix) is pretty fantastic. They have almost an entire (rather long) row that's almost entirely different kinds of thinly sliced ham.

And just buying glue here is an experience. One of my $10 eBay jackets began to fall apart. The other day, in Los Angeles, I went to Home Depot for glue for something in my house. They had about eight different kinds of glue for it -- in this vast warehouse store. I went to a tiny hardware store near Le Bon Marché department store in Paris and they had about 30 different kinds of glue, including one specifically for neoprene. My jacket should be set tomorrow.

Yes, one percent truffle. We had truffle risotto last year in Mantua during the literary festival. I would crawl back there over broken glass to have it again. That and Amerone. If EVER you are in Mantua, go to Restaurant Garibaldini and have both.