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French Chef Arrested for Cooking Dogs

French Chef Arrested for Cooking Dogs

The chef had reportedly killed and eaten at least two dogs

Wikimedia/Janneke Vreugdenhil

A French chef was arrested for allegedly cooking and eating at least two dogs.

Dog meat is a delicacy in some places, but Paris is not one of them, as one French chef discovered recently when he was arrested for slaughtering and cooking dogs at his apartment.

According to The Local, the 25-year-old suspect worked as a chef in the suburbs of Paris. The caretaker of the man’s apartment complex notified police when he discovered the mutilated body of a German shepherd in the trash, and later a border collie was discovered in the same state. Police say autopsies of the border collie revealed it was slaughtered for food.

“The autopsy leaves little doubt as to the reason for the cuts,” said Stéphane Lamart, President of the French animal rights association. "Someone who wantonly attacks a dog doesn't do it like that.”

Police found the dogs’ previous owners thanks to microchips in the dogs’ bodies. One owner told police she had sold the pet to a man on the Internet.

Eating dog meat is not illegal in France, but there are strict regulations covering how and where animals are slaughtered for food. The chef faces charges of animal cruelty and is currently being held at a psychiatric hospital.

Fun French: Jacques Pepin’s Curly Dogs

World-renowned French chef Jacques Pepin is a culinary authority, TV host and cookbook author many, many times over. His most recent book, A Grandfather’s Lessons, is filled with the simple comfort food he’s prepared for his granddaughter — the kind he loves to cook with friends and family. The best part of all? You don’t need a classical culinary education to pull off any of these recipes. Jacques Pepin’s curly dogs aren’t fancy, they’re friendly!

This dish goes back to my days of working at the Howard Johnson Commissary in Queens Village. The commissary turned out tons of hot dogs, among many other products, and I had fun pre- paring them in unconventional ways: sliced in stew with beans or in soups, in salads with a mustard sauce, or with cabbage. I do not remember exactly how we invented the “curly dog.” It involved cutting the hot dogs in such a way that they curled as they cooked. Each dog is cut halfway through lengthwise and then with about 12 crosswise slits, so when it cooks in a skillet, it curls into a “dented” wheel. I knew Shorey would enjoy making curly dogs with me.

The relish I serve with the dogs is a bit tart and uses dill pickles because Shorey loves it that way. I like pork and beef hot dogs, but any hot dogs will do. Only one hamburger bun is used for both the hot dogs, half a bun for each curly dog to sit on, and the centers are filled with the relish.

Agents of both the Food Safety and Inspection Service (FSIS) and the USDA’s Animal and Plant Health Inspection Service (APHIS) accompanied the police officers who searched “White Lotus Royal Buffet“, looking for dog meat.

Large quantities of dog meat were found on the site and taken to a forensic lab to be analyzed.

According to the NYPD spokesman, Captain Fred Jameson, the owner of the restaurant, Tengdo Hueng, admitted snatching dogs from the area with his 16-year old son and killing them for meat.

“We have found the remains of at least six different dogs, and three of them correspond to dogs that were reported stolen over the last two weeks.”

For more than a year, most telephone posts in the neighborhood have been covered with posters of various missing dogs.

Stray dogs have been disappearing for years in the Chinatown and Little Italy area of Manhattan, but pet dogs have also been disappearing since January 2016.

A total of 12 dogs were reported missing on January 27, on the day before the Chinese New Year celebration.

More animals went missing over the next months, and rumors of a “serial dog killer” began circulating in Southern Manhattan.

According to the Humane Society of New York, more than 150 dogs have disappeared within a 1-mile radius of the restaurant in 2016 and almost 100 in the first months of 2017.

According to police, the accused and his son hunted dogs with nets, lassos, and crude spears, and could have killed hundreds of dogs.

The NYPD believes the restaurant owner has been killing and cooking abandoned animals for years but had to begin snatching dogs directly from their owners’ backyards when his business expanded.

Despite this large quantity of missing animals, the police have only been able to charge Mr. Hueng with the killing of 11 animals.

He now faces a total of 47 criminal charges and a maximum of 95 years in prison. He should appear in court in June.

Jacques DeNoiret had previously won many prestigious awards in his decade-long ownership of restaurant Le Gallion, including a coveted Michelin three-star rating.

The restaurant situated in Annecy, in the Haute-Savoie area of France, which borders Switzerland and Italy, had reached enviable status for its creme souffle, which gastronomes from around the world would travel to just for a taste of the high-end dessert.

“After laboratory analysis of the creme souffle, Mr. DeNoiret was forced to admit that the secret ingredient he used was human semen from one of his employees” attorney Luc Rochelle, of the firm Lacasse & Pilfroy, told reporters.

Attorney Luc Rochelle, of the firm Lacasse & Pilfroy representing the 37 plaintiffs in the class-action lawsuit, discovered through laboratory analysis that the secret ingredient of the famously renowned Le Gallion dessert was in fact, human semen.

“My employee from which we procured the special ingredient did not tell me that he had contracted herpes and syphilis and has since been fired,” chef Jacques DeNoiret admitted after the truth was exposed to the media.

Chef DeNoiret was also forced to admit that he paid his employees bonuses at work for their production of semen which amounted up to two liters certain days.

“You would masturbate in a cup which you then brought to the chef who would then weigh it in front of you and pay you a bonus at the end of the week,” one former employee told reporters under the guise of anonymity.

Employees were also encouraged to collect and refrigerate semen at home and even to bring in their used condoms filled with the coveted spermatozoids.

Chef DeNoiret has since offered public apologies to those who had contracted genital herpes and possibly syphilis but still criticized the taboo over sperm describing it as an “extraordinary culinary ingredient” which has “much to offer modern cuisine with its atypical aromas and unique flavor.”

Sara's Cookbooks

Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better

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Sara Moulton’s Everyday Family Dinners

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The Canine Chef Cookbook

Making your own healthy homemade dog food lets you control what goes into the recipe thereby ensuring your pet is getting a nutritious and wholesome meal. You can also tailor the recipes to your dog’s taste preferences as well as any dietary restrictions. Every recipe has been carefully researched, Kirby tested, and Kirby approved. Bone Appetit!

Choose a category (Regular, Grain Free, Low Fat, Toppers & Side Dishes) and then click on the individual picture to view the complete recipe with prep time, cook time, yields, calories, and total fat including saturated fats and unsaturated fats.

Even though I have done, and continue to do, extensive research please seek the advice of your Veterinarian before changing your dog's diet or adding any ingredients to your dog's food especially if your dog has any underlying health issues.

A Balanced Canine Diet

Take a glance at any dry kibble product and you'll see a long list of ingredients. It may seem like creating dog food is a complicated process. In reality, it's relatively simple. There are three main nutrients that your dog needs to stay healthy. These include proteins, fiber, and carbohydrates.


Protein is, by far, the single most important nutrient to your dog. Canines need protein to develop their muscles and keep their organs in check. Typically, adult dogs do very well with a diet that's made up of about 18 percent protein.

Puppies, on the other hand, are still growing. They need as much as 25 percent protein in their meals.

It's not an exact science. Your dog's biological needs will change based on their age and activity levels. Furthermore, certain athletic breeds require significantly more protein in their diet.

You'll need to keep track of your dog's health and make adjustments accordingly. It's also a good idea to speak with your vet to get a better idea of how much your pooch needs.


Dietary fiber is essential for overall gastrointestinal health. While dogs don't get energy from fiber it can help in other areas. A healthy dose of fiber can keep your dog regular, prevent constipation, and help avoid any unnecessary weight gain.

The great thing about fiber is that it's found in a wide range of ingredients. The most common source of fiber is fruits and vegetables. Oftentimes, owners create fiber-rich diets while also introducing essential vitamins and minerals.

Overall, fiber should make up less than 10 percent of the entire recipe.


Carbohydrates are going to one of your dog's main sources of energy. They are broken down and absorbed by your dog's gastrointestinal tract to create energy. Figuring out how many carbs your dog should be consuming is tough.

There is no agreed-upon percentage or figure to model recipes after. Some believe that dogs need a lot of carbs while others feel that consumption should be limited.

With that being said, there is one thing that all veterinarians agree on, and that's the types of carbohydrates you provide. There are two types of carbohydrates. These include simple carbs and complex carbs.

Simple carbohydrates should be avoided because they are absorbed by the body quickly. This leads to spikes in energy and an eventual crash.

Complex carbs are absorbed slowly, providing your pooch with a more steady energy supply. You can find complex carbs in ingredients like sweet potatoes, beans, oats, and more.

Recipe Summary

  • 1 (.25 ounce) package active dry yeast (such as Fleischmann's RapidRise®)
  • 3 ½ cups all-purpose flour, divided, or more as needed
  • 1 cup warm water (105 degrees F/41 degrees C)
  • 1 large egg
  • 3 tablespoons melted butter
  • 3 tablespoons sugar
  • 1 ¼ teaspoons salt
  • 1 teaspoon olive oil
  • 3 tablespoons melted butter, or as needed

Line a baking sheet with a silicone mat or parchment paper.

Place yeast into bowl of a large stand mixer whisk 1/2 cup flour and water into yeast until mixture is smooth. Let stand until mixture is foamy, 10 to 15 minutes.

Whisk egg, 3 tablespoons melted butter, sugar, and salt into yeast mixture add remaining flour and stir.

Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula if large amounts of dough stick to the spatula, add a little more flour.

Transfer dough onto a floured work surface dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath.

Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled in size, about 2 hours.

Transfer dough to a floured work surface and form into a 5x10-inch rectangle about 1/2-inch thick. Cut dough into 8 equal lengths. Turn each slice cut-side up and form into a hot dog bun shape about 5 inches long. Transfer dough, cut-sides up, to the prepared baking sheet about set them about 1/4-inch apart.

Cut a slit about 1/8-inch deep down the center of each bun. Brush 2 tablespoons melted butter over the top and sides of each bun. Let rise until almost doubled in size and the buns have risen into each other, about 45 minutes.

Preheat oven to 375 degrees F (190 degrees C).

Bake buns in the preheated oven until golden brown, about 20 minutes. Brush tops with remaining melted butter.

Smith was born on January 22, 1939. He graduated from the University of Puget Sound (UPS) in Tacoma, Washington with a degree in philosophy and sociology in 1962, and then, in 1965, from Drew University Theological School in New Jersey, which ordained him a minister in the United Methodist Church. He served as a chaplain at UPS, then opened the Chaplain's Pantry, a deli and kitchen supply store in Tacoma, where he also offered cooking classes to the public. [2]

Smith began his television career in 1973 at a local PBS station, KTPS (now KBTC) in Tacoma, with a show called Cooking Fish Creatively. In 1983, after selling the Chaplain's Pantry, he moved to WTTW in Chicago, which took his program — now renamed The Frugal Gourmet — nationally to PBS stations. The show ran for 11 seasons, a total of 261 episodes. [3]

Over the course of his career, Smith published numerous cookbooks, such as Recipes from the Frugal Gourmet (1977), The Frugal Gourmet (1984), The Frugal Gourmet Cooks With Wine (1986), The Frugal Gourmet Cooks American (1987), The Frugal Gourmet Cooks Three Ancient Cuisines (1989), The Frugal Gourmet on Our Immigrant Ancestors (1990), The Frugal Gourmet Celebrates Christmas (1991), The Frugal Gourmet's Culinary Handbook (1991), The Frugal Gourmet Whole Family Cookbook (1992), The Frugal Gourmet Cooks Italian (1993), and The Frugal Gourmet Keeps the Feast (1995).

Smith was regarded as a "genius" by some and as a "tyrant" by others. [3] Kathy Casey, a Seattle Times food columnist and longtime friend of Smith's, described him as a knowledgeable and generous man who ". knew more about food and culture than anybody I know in the food world." She said he donated both money and time to charitable causes and helped individuals get started in the food industry, even after his retirement. [3]

Smith also had his share of detractors. Irena Chalmers, a faculty member at the Culinary Institute of America and president of the International Association of Culinary Professionals, once described him as "the Frugal Gourmet, who is neither". [4] Chicago Tribune food and wine columnist William Rice wrote, "I've tried to cook his stuff, and let's say it was hit or miss. Some things worked and others didn't." [3] Newsweek writer Laura Shapiro criticized him as "a prime example of prominent cooks who may compromise their integrity by being paid to recommend food products and kitchen ware." She cited The Frugal Gourmet Whole Family Cookbook as ". especially shocking . the cookbook as infomercial". [4] In a 1992 Harper's Magazine article, Barbara Grizzuti Harrison ridiculed him as ". a purveyor of patronizing poppycock . conveyed with the kind of mock anger that is always a mask for real anger." [2] Smith brushed aside such criticism: "Not many people read Harper's," he said. "That's a very small audience." He continued, "People criticize me for enjoying good food when I use the word frugal. Frugal doesn't mean cheap. It means you don't waste your money. They haven't read my books. They don't know the meaning of the word." [4]

In 1997, seven men filed a civil lawsuit against Smith, charging him with sexual abuse. Six alleged that they were molested as teenagers in the 1970s while working at the Chaplain's Pantry in Tacoma the seventh claimed that he was assaulted in 1992, at age 14, after Smith picked him up as a hitchhiker. [5] [3] Smith denied the allegations, and no criminal charges were filed, but he and his insurers settled the cases for an undisclosed amount in 1998. [6] [7] The litigation ended his television career, though he continued his writing and charitable work. [3]

Smith died in his sleep of heart disease on July 7, 2004 at the age of 65. He was survived by his wife Patricia "Patty" Smith, and sons Channing and Jason, as well as daughters-in-law Yuki and Lisa. [3]

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21. My parisian life Eat

Paris, Ile-de-France, France About Blog Paris best City and Food Guide. Where to eat, What to eat, Locals food joints, restaurant reviews and more. Frequency 1 post / year Blog
Facebook fans 8.3K ⋅ Twitter followers 603 ⋅ Instagram Followers 29.2K ⋅ Social Engagement 9 ⋅ Domain Authority 35 ⋅ Alexa Rank 3.8M View Latest Posts ⋅ Get Email Contact

22. French Cuisine 101 | YouTube

About Blog Do you want to learn French Cuisine basics while listening to the cheesiest accent of all time ? If yes, this channel is made for you ! Blog
Domain Authority 100 ⋅ Alexa Rank 2 View Latest Posts ⋅ Get Email Contact

23. French Revolution

United States About Blog French Revolution is a food blog, with reviews, recipes, and interviews, to help you figure out where to eat and what to make. French food for the au courant American kitchen. Frequency 6 posts / year Blog
Facebook fans 829 ⋅ Twitter followers 730 ⋅ Social Engagement 1 ⋅ Domain Authority 42 ⋅ View Latest Posts ⋅ Get Email Contact

24. French Mom Cooking

United States About Blog Everyday Authentic French Cuisine. Want to cook and bake authentic everyday French treats? French Mom gives you authentic easy-to-follow French recipes using US ingredients. Frequency 1 post / year Blog
Facebook fans 808 ⋅ Domain Authority 9 ⋅ View Latest Posts ⋅ Get Email Contact

25. Pistou & Pastis

Portland, Oregon, United States About Blog An Edible Love Letter to the South of France. We hope Pistou and Pastis acts as a metaphor to inspire home cooks to be more free and fearless in the kitchen, and to use the seasons like other people use cookbooks. Frequency 20 posts / year Blog
Facebook fans 573 ⋅ Twitter followers 1.5K ⋅ Instagram Followers 698 ⋅ Domain Authority 12 ⋅ View Latest Posts ⋅ Get Email Contact

26. French Chef At Home

Harrogate, Tennessee, United States About Blog Enjoy the taste of authentic French cuisine by Yves Quemerais. Blog
Facebook fans 433 ⋅ Twitter followers 214 ⋅ Social Engagement 27 ⋅ Domain Authority 18 ⋅ View Latest Posts ⋅ Get Email Contact

27. La Table d'Ogre | Chroniques gastronomiques

Paris, Ile-de-France, France About Blog Amateur of good food, with a Baccalaureate degree in Literature-Philosophy at 19 and a CAP Cooking / Ferrandi at 51, I propose you my appreciations about the restaurants and hotels I have visited during my travels from Paris to Prague, Denver to Deauville or New-York to New-Delhi. Neither permanent dithyrambs, nor pseudo-poetic lyrical surge, nor unfair squaring only to make the buzz, but fine words mixed with technical analysis. As we are in a Global Village, the blog is of course bilingual. Blog
Facebook fans 2K ⋅ Twitter followers 46 ⋅ Instagram Followers 5.2K ⋅ Domain Authority 11 ⋅ View Latest Posts ⋅ Get Email Contact

28. French Recipes and Cuisine

Besancon, Bourgogne-Franche-Comte, France About Blog Everything about French Recipes, French Cuisine, French Cooking, French Food, French Wine, French Cheese, French Lifestyle and more French. Blog
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29. Chez Bonne Femme

Collioure, Occitanie, France About Blog Wini Moranville, author of The Bonne Femme Cookbook, offering easy, elegant French dishes for the American kitchen. Frequency 8 posts / year Blog
Facebook fans 2.4K ⋅ Twitter followers 2.3K ⋅ Social Engagement 2 ⋅ Domain Authority 35 ⋅ View Latest Posts ⋅ Get Email Contact

30. Welcome to my french cuisine !

France About Blog This blog is for all the not French person in the world who want to discover the daily cook of a 'normal' french family. Blog welcomeinmyfrenchcuisine.blo..
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31. French Food & Crafts

About Blog Nathalie created this blog to celebrate the small joys of the kitchen and, most importantly, to get you excited about French food and daily cooking. Blog
Facebook fans 222 ⋅ Domain Authority 13 ⋅ View Latest Posts ⋅ Get Email Contact

32. A French girl cuisine

Lausanne, Vaud, Switzerland About Blog I am French and blogging about French food ! I am sharing traditionnal French recipes tasted and approved by my friends, great for family or romantic diner. Frequency 1 post / year Blog
Facebook fans 3K ⋅ Twitter followers 670 ⋅ Instagram Followers 9.1K ⋅ Social Engagement 4 ⋅ Domain Authority 40 ⋅ Alexa Rank 3.5M View Latest Posts ⋅ Get Email Contact

33. Traditional French Food Recipes Blog

About Blog Learn how to cook traditional french food in the comfort of your own kitchen and savour the food of france. Blog
Domain Authority 32 ⋅ Alexa Rank 3.3M View Latest Posts ⋅ Get Email Contact


In 2013 James Martin Manchester opened, housed within the Manchester235 casino at the Great Northern Warehouse. Providing modern British cuisine in industrial chic surroundings it was listed in The Sunday Times Top 100 UK Restaurants for 2015/16.

In 2017 The Kitchen Cookery School and restaurant opened at the acclaimed Chewton Glen. Offering a range of inspiring classes and stunning seasonal menus it’s the place to eat, meet, create and cook.

James’ premium café, James Martin Kitchen, offers sit down dining and grab and go options and can be found airside at Stansted Airport, inside Debenhams at intu Lakeside, Manchester Piccadilly train station and at Glasgow Airport.

Watch the video: Country Dogs BUSTED. Shitpost (December 2021).