The Huffington Post B.C. | Posted: 02/21/2014 1:10 pm EST | Updated: 02/21/2014 1:59 pm EST
Chef Tobias Grignon had never tasted horse when he decided it was something he wanted to put on the menu at Vancouver restaurant Mamie Taylor’s.
He’d read about it and heard it discussed at the French restaurants where he had worked, but never had the opportunity to actually put the meat in his mouth.
So, after much difficulty trying to source horse meat, he finally got his chance to try it when 10 kilograms of Alberta cheval was delivered to the restaurant kitchen. Two days later, horse tartare was on the menu.
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