Nestled in provincial France, surrounded by forests and castles, is a restaurant which serves ''kangourou''. French locals, besotted with tradition and living much the same as they did a century ago, are fascinated by the marsupial on the menu. Former Tasmanian restaurateur Catherine Brys is the chef daring to serve 'roo to the French and she is thankful the villagers accept the Australian fare. She says many French villagers are extremely suspicious of foreigners and exotic ways—and kangaroo is definitely not sourced from their local forests. ''But when I serve kangaroo they love it,'' Ms Brys said. Ms Brys, a former mastermind of the Taste of Tasmania festival, operates an 11-bedroom hotel, restaurant and bar called Echalier in the village of Fussy in central France. Ms Brys's restaurant, which seats 40, features local produce combined with the herbs and spices of the world with a Tasmanian twist. ''I have found good producers here, especially of organic vegetables and goat's cheeses,'' she said.
Sunday Tasmanian, January 14.
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