Serious Eats - seriouseats.com

crickets (chapulines) in Oaxaca
escargots in Chicago

Fish intestines in Japan. Tiny, slimy, and gummy.

Durian? Fine. Uni? OK. Natto? Never again.

I ate guinea pig and alpaca in South America (in separate meals). Both were incredible. I'd have them both again in a heartbeat.

@jayveejay Bear can be a funky depending on what they have been eating. Black bear makes excellent chorizo.

@annie; I am so with you on natto. It's tastes like hell's own sneeze.

I also won't be having second helpings of fugu or sliced raw strips of horse anytime soon.

Also, New Yorkers? Good news. I won't be eating any more of your hot dogs, so there's more for you. It's hot, garlicy steamed dogs for me. Preferably from Chicago. Most preferably from Comiskey.

I'm hoping the old saying "better late than never" still holds true for this navette recipe! This is the only recipe I have--it's from an unpublished cookbook from a farm in Lourmarin called La Ferme Gerbaud. Every so often, a group of farm owners in the area who, by their own standards, still keep a Provencal outlook in their products and farming, come together to set down some of the most traditional recipes of the region, as made by them, to sell only at their farms. La Ferme Gerbaud sold these lavender navettes in a big glass canister, and if you ever get a chance to visit them, you'll learn more than you ever thought existed on the topic of lavender. But, if you're not as into lavender as I am, replace it with the more traditional orange flower water. They're so good that way. Here is my translation:

Lavender Navettes (from La Ferme Gerbaud's cookbook)

250 g flour
125 g sugar
1 egg
45 g butter
10 g dried lavender flours
½ packet of yeast
A bit of water

Mix the yeast into the flour. Add the lavender flowers, sugar, melted butter, the whole egg, and the water.
Cut the dough into three or four pieces.
On a “marble” that’s been floured, roll the pieces into sausages about as thick as you want to make the navettes. Cut the sausages in slices, rolling them with your hand to give each slice it’s oval shape, long and lean at both ends. Then place them on a butter baking sheet some centimeters apart from each other. With a knife, make a well-centered longitudinal nick in each navette. Cook in a moderate oven, the time being between about 10 and 20 minutes, depending on the size of the navettes.

I'm with Jerzee -- don't tease us like that and then not give up the recipe!!