VIDEO | Campaigns designed to stop the consumption of horsemeat and American slaughterhouse closings have caused some need for supply chain reorganization, but business is better than it has been in years for Parisian horsemeat butcher Jean-Michel Bernard.

A veteran butcher for more than 30 years after starting off in a small slaughterhouse in Angers, and now on the brink of retirement, Bernard said he has seen the French horsemeat business slowly decline and then level off during his career. But business in this working-class residential neighborhood on the city’s eastern borders has kept its four local horsemeat butchers, including Bernard, humming with customers, and recent anti-horsemeat demonstrations, debates, posters, and paraphernalia have made no difference to the clientele