The Croatian site which defines itself as “a global encyclopedia of flavors” has drawn up a list of the 100 “worst” dishes in the world. A ranking based on the votes of Internet users and in which French specialties appear.
For some, just the name of a dish is enough to make them gag. Although food tastes are very personal, the fact remains that certain specialties are more divisive than others. Enough to inspire the World Taste Atlas. This site, which defines itself as “a global encyclopedia of taste”, published this Wednesday, October 16, a ranking of the worst dishes in the world, based on the vote of their Internet users.
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En haut du podium
On first place on this podium of disgust? A Brazilian specialty called hard thigh. A piece of fibrous and tough beef, enjoyed in the form of a stew or in thin slices on the barbecue, which obtains a score of 1.5/5 (the worst score of the 100 dishes in the running).
An ancestral dish originating from Finland and the northern regions of Sweden, blodpalt comes in second position in the ranking. A specialty similar to small ravioli, made from rye or barley flour and reindeer blood. Sometimes filled with a mixture of onions and bacon, these bites are traditionally enjoyed as an accompaniment with a touch of cranberry jam. On the Greek side, it is one of its salads which climbs to third place on the podium: the artichoke salad. A simple dish, mixing artichokes, lemon, olive oil, mustard and dill, obtaining a score of 1.8 out of 5.
Another specialty which seems to have created aversion among Internet users of the site? THE hon mhaia snack originating from Thailand made from fried silkworms, seasoned with salt and pepper and flanked by a mystery sauce. Appreciated for their crispness but also their fatty texture, they are an excellent source of protein, with some even lending them medicinal virtues, according to the World Taste Atlas. A dish which gets a rating of 2.3 out of 5 and fourteenth place in the ranking.
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French dishes in the ranking
As for French specialties, you have to wait until 23rd position to find one of our local recipes: ficelle picarde. Tasted as a starter, this specialty imagined in the 1950s by chef Marcel Lefèvre consists of pancakes garnished with mushrooms, cheese and ham, gratinated in the oven.
Another French specialty: calf’s head, which ranks 50th. Which is not surprising, given its gelatinous texture and its origin in the anatomy of the animal. Other recipes from our daily newspapers were also highlighted, like rabbit in cream, in 70th position, andouillette, in 76th position, endives with ham, in 83rd position and finally, tripe with Caen fashion, in 91st position.
