Kangaroo is a bit firmer than beef, and I like to serve it grilled with a cream sauce with cognac and wild mushrooms. The meat is very red, redder than ostrich, and people are surprised when they try it because it has such a unique taste. Some people complain that kangaroo and ostrich are dry, but I use only the juiciest cuts and I would never roast it or cook it in the oven. I cook them fast, and they don't dry out at all. These meats are wonderful and new, but I don't think they will change French cuisine.
Alternative meats complement our menu, but it is hard to replace a good piece of beef.