The French term for frog legs is "des cuisses de grenouille." The meat is mild in flavor and has a texture similar to a chicken wing. The flavor can be described as a cross between fish and chicken.
In the English-speaking world, frog legs are most commonly associated with French cuisine. French restaurants sauté frog legs with butter and garlic. In 1980, the French government declared frogs as an endangered species and outlawed the capturing, transporting and marketing of French frogs. The demand for frogs led to a large import business. As of 2014, French bistros continue serving frog legs, using either import live frogs or frogs shipped frozen from other countries.