Dying business Consumption of horsemeat has fallen by 80 per cent in the last three decades as a more squeamish younger generation turns away
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 […] Read more
