According to the Larousse Gastronomique, rats are still eaten in some parts of France.
In fact, this recipe appears in that famous tome:
Grilled Rats Bordeaux Style (Entrecote à la bordelaise): Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.
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