This French term, pronounced par-tee nobleh and meaning noble parts, refers to the parts of an animal eaten by a hunter immediately after a successful kill. The noble parts of the animal were those thought to embody its courage and vital essence: the brain, the sexual organs, the heart, the liver, and other delectable items that we now consider offal. Most of these organs were among those most difficult to keep fresh, so apart from whatever spiritual benefit they provided, it also made good sense to eat these bits of the creature before transporting the rest back home.