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Roz Symon

Writer, Illustrator & Creative Communications Coach

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Posted on by Roz Symon

308

For centuries a rite of passage for French gourmets involved capturing ortolan (tiny buntings), force feeding them millet, then drowning them in Armagnac before roasting them whole and, with a linen napkin draped over the diner’s head (to preserve the aromas? To hide from God??) eating them, bones and all.

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