Meat
French Cheval
A tier
French cheval denotes horse meat in the French butchery tradition—steaks, tartares, and pot dishes sold through specialised chevaline butchers (boucheries chevalines). France historically set quality expectations for European horse-meat gastronomy. Young cheval is seared rare like beef with a sweeter, leaner profile; pot-au-feu styles use older cuts. Iron richness and fine grain define the taste. Cultural acceptance has declined in places but classic shops and recipes persist.
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Characteristics
Preparations
Traits
History
Legalisation and promotion expanded Parisian horse-meat butchery for workers’ protein.
Boucheries chevalines became established urban institutions.
Post-war France remained a leading horse-meat consuming nation.
Specialty chevaline shops sustained tradition amid falling overall demand.