Old and busted: French frog cuisine.
New hotness: French camel cuisine.
A French cook has prepared the world’s largest barbecue – spit-roasting a 550kg camel for 15 hours at a seaside Moroccan town south of Rabat.
“It’s a tradition that’s fallen out of favour,” said 63-year-old Christian Falco from the south-western French city of Perpignan, describing a time two centuries ago when a Moroccan king offered a roast camel to his people.
“I brought it back,” said Mr Falco, a six-time Guinness world record holder whose other culinary claims to fame include spit-roasting the world’s largest slab of beef, 985.5kg, in 1996.
Mr Falco began barbecuing his latest meal early yesterday, using 2.7 tonnes of wood and 15 litres of oil to cook the camel meat.
About 500 intrepid diners feasted on it last night at the seaside town of Safi, paying 150 dirhams ($20) for the experience.
But you know what they say: one man’s meat is another man’s poison beauty pageant contestant.
