The shocking tradition of ortolan: Birds force-fed until bloated, drowned in brandy to infuse the meat with alcohol, plucked, spiced, and roasted in their own fat. Diners covered their heads with a napkin (supposedly to hide from God) and ate the entire bird whole – starting from the feet, crunching bones and organs, leaving only the beak. A once-legal luxury now banned in many countries for cruelty.
This dark culinary history reveals extreme indulgence and ethical controversy in fine dining. Warning: Graphic content.
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