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French fries fried in horse fat. Where in Paris?

Is it possible to get horse fat french fries somewhere in Paris? Or at least somewhere I can buy horse fat and make my own? I'd like to try it before I leave.

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  1. First question: answer is no.
    Second question: find a boucherie chevaline and order horse fat from the butcher.

    1. Horse has a flavor that many people find overpowering.

      (there's also some question as to health, as nowhere are there herds of horses raised for the table -- thus those that end up slaughtered have been given all sorts of medications during their lives -- which is fine to ensure the health/comfort of a companion animal, but maybe not so much for one destined for the table. None of this seems to faze the French market, however.)

      1. I think you're better off trying duck or goose fat fries. Nothing could possibly taste better.

        8 Replies
          1. re: Parigi

            We have been making potatoes fried in duck fat since a long ago meal at Spring. YUM!

            Jo

          2. re: linguafood

            I've had the duck fat fries, which are delicious, but I can get that more readily. People swear by the superiority of traditional belgian fries done long ago in horse fat, which is why I'd like to compare it to duck fat.

            1. re: david t.

              but there isn't anyplace to get them that any of us know of (and if Parigi and Ptitpois are drawing blanks, you're probably not going to find them.)

              1. re: sunshine842

                I don't think it is particularly difficult to order horse fat once you find a boucherie chevaline. The tricky thing is to find a boucherie chevaline.
                But I do second the health concerns, since horses are not raised for food. I am a non-horse eater myself but that is because I don't like the taste of the meat and I'd feel like I'm committing some sort of anthropophagy.
                Yes Belgian fries sometimes used to be done in horse fat, but that was a long time ago and since then they've been more frequently fried in blanc de boeuf (beef fat), which tastes just as good as horse fat is supposed to taste.
                Goose fat, duck fat, pork fat and clarified butter, these are all good for fries.

                1. re: Ptipois

                  Two chevalines that are still selling are at R Lenoir market on Thursday and Sunday, as well as on the Rue Cadet market.

                  1. re: Delucacheesemonger

                    Your knowledge of Paris markets amazes me. I was wrecking my dwindling brain cells trying to think of the chevaline near my home. Rue Cadet of course!

                    1. re: Parigi

                      l blush in your praise. Will be back mid-September

          3. Would you eat these fries as a 'mane course'?

            6 Replies
              1. re: PhilD

                Was expecting this from likeminded mature hounds...

                1. re: Parigi

                  By mature I mean mental maturity, not, like, geezer age...

                1. I notice that horse meat is much more popular in Geneva than in Paris these days. In my neighborhood in Paris, I've seen two boucherie chevaline close down in recent years, but the Romande menus seem to feature horse often, and it's usually one of the tastier things to eat at bistros in and around Geneva. The cuts are very tender and not strong-flavored.

                  I spend a lot of time in Kazakhstan where a lot of horse is consumed. It's farmed here and usually eaten as horse sausage known as kazy.

                  1 Reply
                  1. re: Busk

                    Another aside re horse meat: We've also had it in Switzerland -- and a couple times in France and Italy. Busk says that "[t]he cuts are very tender and not strong-flavored." In our experience, the meat was very lean, flavorful, and almost sweet (and best served rare). But since then I've heard that most or much French-sold horse meat is imported from the US. Hmmm -- is that true? That would make me suspect about its purity if so (for reasons mentioned earlier). -- Jake