French Ortolan ‘Hunting:’ No Thanks!
Neither one of us understands France much. So it’s no surprise that we don’t really understand this French version of bird “hunting” which allegedly goes something like this:
The ortolan (a songbird) is captured in a trap (using a live bird as a decoy – that’s the “hunting” part), then “fattened in darkness for one month and then killed by drowning in armagnac. Ortolans are, by Gascon tradition, served whole and aflame. Only the feet are removed, although some chefs are now said to take off most of the feathers. By tradition an ortolan must be eaten with a large white napkin draped over the diner’s head. Some experts say this is intended to heighten the intensity of the experience. Others concede that it hides the messy act of chomping into a charred, red-hot ortolan.”
No, we are not making this up! The above quotes are from England’s The Independent newspaper. We’ll take our guns, dogs and bigger birds, thanks. We’ll field-dress them too.
Category: France
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I’m told the French cook woodcock whole also. The whole bird..with all the guts still in the bird.