Frog Legs, Who Ate Them First? The British or the French?

Last updated on July 3rd, 2025 at 07:25 am

If someone asked you to give them five things they believe sum up France, I’m pretty sure frogs’ legs, along with bread, croissants, cheese, and wine, would get first billing. Quickly followed by attractions like the Eiffel Tower, the Louvre, and the lavender fields in Provence. But are we wrong in our assumption that frog legs are a French delicacy?

That is a good question and one I wanted an answer to. So off I went down my research rabbit hole to see what I could find, and would you believe it, it was the Brits, not the French, who first enjoyed eating them. Granted, you’re not likely to see them on the menu at your local Toby Carvery on a Sunday, but there is no doubt we Brits first discovered them.

When Were Frog Legs First Eaten As A Delicacy?

Frogs’ legs are often seen as a quintessential French delicacy, but it turns out that ancient Britons may have beaten the French to it by thousands of years. Archaeological evidence suggests that people in Britain were already enjoying them as far back as 8,000 years ago.

In 2013, archaeologists made an interesting discovery during a dig near Stonehenge in southwest England. Among a collection of ancient food remains dating between 6,250 BC and 7,596 BC, they found the charred leg bone of a toad. According to researchers from the University of Buckingham, this is the earliest known evidence of cooked frog or toad legs anywhere in the world.

The discovery was made at Amesbury in Wiltshire, where the remains of a prehistoric feast were unearthed. However, a feast is probably being a little liberal with the truth. Alongside the toad leg, they found small fish bones, probably from salmon or trout, and the burnt bones of aurochs, which are the wild ancestors of cows.

Lead archaeologist David Jacques painted a vivid picture of the diet at the time: “Toads’ legs, aurochs, wild boar, and red deer with hazelnuts for the main course, followed by salmon, trout, and finishing with blackberries.” So pretty light on the vegetable front and heavy on the meat. And what about dessert? No apple pie?

This finding pushes back the timeline of frogs’ legs as a food source long before their association with French cuisine. In fact, the first records of frogs being eaten in France didn’t appear until the 12th century, in documents linked to the Catholic Church. Quite the revelation, isn’t it?

When Were Frog Legs Introduced in France?

Legend says it was down to some canny monks in the 12th century that frog legs were introduced into France as a food source. Being a little put out when meat was taken off the menu, they persuaded the powers that be in the monastery that frog legs were fish, not meat, as fish was allowed. These legs might have been smaller than chicken legs, but they tasted pretty similar to the monks.

Before long, it caught on outside the monasteries, and everyone from nobles to peasants was adding cuisses de grenouille to their menu.

Where Do They Come From?

Although frogs’ legs may not have originated in France, the French have taken them to their heart. They consume an amazing 4,000 tonnes annually. This equates to about 80 million to 200 million frogs each year. It makes sense as you need a fair few of them to make decent-sized meals – one isn’t really going to cut it, is it?

And that’s not all. Most of the frog legs sold in France don’t come from France. Indonesia supplies a staggering 80% of all European imports of frog legs. This wasn’t always the case, though. Frogs were once caught in the swamps of France, but by the late 1980s, their numbers had dropped so dramatically that authorities banned commercial frog hunting and farming to protect the species.

It is still allowed in some regions but only for personal consumption. However, not everyone plays by the rules. Poachers who defy the ban can face hefty fines of up to €10,000. In March 2024, an open letter signed by 557 representatives from wildlife protection groups urged President Macron to take action to safeguard declining frog populations and enforce stricter regulations on imported frogs.

Foire aux Grenouilles

Being France, there is, of course, a frog festival; I mean, why wouldn’t there be? They have a turkey festival, so why not a frog festival? Established in 1972, The Frog Fair, or “Foire aux Grenouilles,” is an annual event in Vittel, located in the Vosges department in the Grand Est region of northeastern France. 

Traditionally held over a weekend between April and May, the streets come alive with stalls, a fun fair, and lots of entertainment. A festival highlight is the procession led by the Confrérie des Tastes-Cuisses de Grenouille, a local brotherhood dedicated to frog leg appreciation. 

Dressed in distinctive green and gold, members parade through the town, sharing their passion for this unique aspect of French cuisine. I haven’t been, but if it’s anything like the Turkey Festival in Licque, I can imagine it’s quite the spectacle. 

It attracts thousands of visitors annually, with estimates of around 20,000 attendees consuming approximately seven tonnes of frog legs over the weekend. However, this popularity has raised environmental concerns. 

Many of the frogs are imported from countries like Indonesia and Turkey, where overharvesting has led to significant declines in frog populations. Environmental organizations have criticized the fair for contributing to biodiversity loss and animal suffering, as frogs are often harvested and killed under inhumane conditions.

The Best Way To Eat Them 

Traditionally, frog legs are grilled or deep-fried, but they can also be boiled, baked, or sautéed, whatever suits your taste. When it comes to eating them, the traditional way is to use your fingers. You can try using a knife and fork if you like, but you’ll be there all day. My advice is to ditch the cutlery and pick the little blighters up. My French neighbor Stefan puts the whole thing in his mouth and then spits out the bones, which is another way to approach it if you want to do it the French way.

Stefan’s Recipe for Frogs’ Legs

Whenever Stefan cooks anything, it’s always accompanied by copious amounts of butter and garlic, which is the French way. He shared his recipe with me a few years ago, so I thought I’d share it with you so you can give it a try for yourself.

Garlic Butter Sautéed Frogs’ Legs

Ingredients:

• 12 frogs’ legs
• 4 cloves garlic, minced
• 50g butter
• 2 tbsp olive oil
• Fresh parsley, chopped
• Salt and pepper to taste

Method:

1. Rinse and pat dry the frogs’ legs. Season with salt and pepper.
2. Heat olive oil and half the butter in a pan over medium heat.
3. Sauté the frogs’ legs for 3–4 minutes per side until golden.
4. Add the garlic and remaining butter, cooking for another 2 minutes.
5. Sprinkle with parsley before serving.