Fricot food culture that the call to eat in Acadian French is ""Au fricot!"" Fricot Fricot is a traditional Acadian dish. The word "fricot" has its origins in 18th century France where it was used to mean a feast. The following century, it had evolved to mean "meat stew", and later still it became used to refer to prepared food. The main ingredients consist of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used were chicken ("fricot au poulet"), clams ("fricot aux coques"), rabbit ("fricot au lapin des bois"), beef, or
Lima (restaurant) the "London Evening Standard". She praised the combination of colours on the dishes, and thought that a dish of octopus, with quinoa, shiso and botija olives was a good advertisement for a wider use of octopus. She thought that a lamb shoulder in main course had been rendered for too long, but enjoyed the accompaniments. She gave the restaurant a rating of four out of five. John Walsh whilst writing for "The Independent" in September 2012, also enjoyed the octopus dish and called it "densely tasty". He described the lamb shoulder dish as "amazingly soft, the meat meltingly fibrous" and