I am indebted to Martin's Naturliche Magie, 1792, for a very complete description of the work of this artist.
Dufour made use of a portable building, which was specially adapted to his purposes, and his table was spread as if for a banquet, except that the edibles were such as his performance demanded.

He employed a trumpeter and a tambour player to furnish music for his repast--as well as to attract public attention.

In addition to fire-eating, Dufour gave exhibitions of his ability to consume immense quantities of solid food, and he displayed an appetite for live animals, reptiles, and insects that probably proved highly entertaining to the not overrefined taste of the audiences of his day.

He even advertised a banquet of which the public was invited to partake at a small fee per plate, but since the menu consisted of the delicacies just described, his audiences declined to join him at table.
His usual bill-of-fare was as follows: Soup--boiling tar torches, glowing coals and small, round, super-heated stones.
The roast, when Dufour was really hungry, consisted of twenty pounds of beef or a whole calf.

His hearth was either the flat of his hand or his tongue.