I bring my molars down and through my bird’s rib cage with a wet crunch and am rewarded with a scalding hot rush of burning fat and guts down my throat. Rarely have pain and delight combined so well. I’m giddily uncomfortable, breathing in short, controlled gasps as I continue slowly – ever so slowly – to chew. With every bite, as the thin bones and layers of fat, meat, skin, and organs compact in on themselves, there are sublime dribbles of varied and wonderous ancient flavors: figs, Armagnac, dark flesh slightly infused with the salty taste of my own blood as my mouth is pricked by the sharp bones. As I swallow, I draw in the head and beak, which, until now, have been hanging from my lips, and blithely crush the skull.
Aussi, un article sur NPR discute le dernier repas de François Mitterrand
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3. Deux Articles écrit par Priscilla P. Clark
Thoughts for Food, I French Cuisine and French Culture
Thoughts for Food II Culinary Culture in Contemporary France
4. Anthony Bourdain sur The Colbert Report- commencez à 3:17