What was the impetus for people in France to begin eating frog legs?

Frog legs are high in protein, vitamin A, potassium, and omega-3 fatty acid. They are considered a delicacy in French cuisine. They are also appreciated in other countries, for example: China, Vietnam, Indonesia, Portugal, Spain, and in the Southeastern U.S. as well. An archeological dig in Southwest England revealed that frogs' legs were actually enjoyed by the English first, some 8,000 years before they appeared across the channel.

Although the French may not have tried frog legs first, there can be no dispute that they are now famous for them. When and why did the people of France begin to consider frogs as edible?

It’s believed that French monks began eating frogs’ legs around the 12th century during Lent, a period of approximately forty days prior to Easter. During Lent the members of some Christian denominations practice fasting and abstinence from certain activities and foods. Foods commonly given up during Lent are: meat, eggs, and animal byproducts. However, seafood is permissible.

The monks decided that frogs, as amphibians, were more akin to fish or seafood, therefore they were an acceptable alternate source of protein, and could be consumed during Lent. Monks were the influencers of the time, so the French peasants emulated the monks and began to eat frogs’ legs too - throughout the year. A national dish was born. Today frogs’ legs are considered haute cuisine and are served in the finest of French restaurants year ‘round. .