Last night I went out to eat in a quartier of Paris that is knows for it's fabulous little restaurants, St. Germain. We went to a place called Au Beaujolais (FYI: Beaujolais is a region in central France) and the food was AMAZING!! I had duck. It melted in my mouth. I didn't think it was possible to top that meal. But today, my dear friend S-P and I had a special treat . . . our ami français, B. gave us a meal to remember. B. has been promising to cook for us for nearly five months now, so a few weeks ago when we asked him to make cheval for us he willingly agreed.
I was a little bit hesitant to write this post, as I know many of you out there are going to feel some sort of moral repulsion by this . . . horses fall into that category with dogs and cats for many people. We Americans don't eat dogs or cats . . . or horses. But here in France there is an entire division in the meat section just for horse. Beef . . . Turkey . . . Chicken . . . Pork . . . Horse (the other red meat).
B. didn't marinate it . . . he didn't cover it with a sauce . . . just straight from the pan to the plate . . . and it was FABULOUS! Tastes very similar to beef, but with a richer more vibrant flavor. I would definitely eat it again. And as a thank you, S-P and I are going to prepare B.'s favorite French meal for him, lapin . . . rabbit.