Thomson ReutersFebruary 13, 2013 11:29
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Don't say nay to horsemeat: French eaters
PARIS (Reuters) - In a dingy Parisian back street, diners at a one-of-a-kind bistro tuck lustily into breaded horse brain, pan fried heart of horse and broiled cheek, along with prime rump steaks the chef cuts from the bone himself. Seasoned aficionados queuing at one of the few horse butchers left in Paris say they prefer theirs raw as minced "tartare", pepped up with olive oil, lemon juice and pepper.