Grilled lilies - sumptuous and cruel cuisine

Those who eat baked, lavish and most sophisticated dishes in France, believe that covering up the white towel to help them escape from the eyes of God when eating small, beautiful and innocent creatures.

The nightingale is a songbird that is only as small as a palm. An average bird weighs about 30g. They are rare and only living species concentrated mainly in warm climates of Europe, especially in southern France, Italy, Spain and Greece. The bird eats insects during the summer, and grains and seeds from the ground at other times of the year.

In addition to the good song, from ancient times, the nightingale bird was especially famous in French cuisine as a luxury dish and the most "noble ". They are elaborately processed to keep the intact, lustrous, intact, and full of flavor of chestnut, blended with the rich sweetness of meat and viscera. All show the level and essence of the world's number one culinary background.

Moths are processed through the hands of top chefs and are on the menu of the most upscale restaurants.(Photo: Tumblr).

Cruel killing process

The cause of controversy about a luxurious roast bird not only because of the scarcity of birds in Europe but also because of the cruel way of hunting, farming and killing. During the migration season when birds fly to Africa, hunters place many traps in the fields to catch as many birds as possible.

However, the best ingredients for grilled barbecues must be two to four times more fat than normal. Therefore, after trapping, they are confined in cramped cages to minimize movement. In order to fatten up quickly, mavis is constantly crammed with nutritious foods such as millet, raisins and figs regardless of their needs. Legend has it that the ancient Roman emperor gave the bird a blind eye to make them think that it was nighttime, so he would eat more.

After getting fattened enough for a full day and gaining perfect weight, people will submerge birds in Armagnac so that they die slowly. This process causes the flesh fibers to fade into the sweetness of the wine and the skin turns to olive yellow. Finally, the chef just needs to add a little seasoning and bake for 6-8 minutes as the finished dish.

After being engulfed in Armagnac, the skin of the mavis is olive and the flesh is sweet.(Photo: Telegraph).

"God's eyes"

For the top-of-the-sea bird, enjoying is also a process that is carried out as a ritual. Diners do not cut the bird meat into small pieces and use a fork knife as usual. Traditionally, each person had to use a white towel to cover his head, then put the whole bird in his mouth so that the head was pointing out and chewing slowly all the parts from the legs to the bones, leaving only the head . Partially covering up the towel makes the person not feel ashamed of the people around him, but most of all because it is believed that this work helps them to hide from the eyes of the Lord when eating the little creature and beautiful.

It is believed that white headscarves help keep them away from the Lord's eyes when eating small and innocent creatures.(Photo: MAXPPP).

Restraining order to catch and kill moths

From 1970 to 1980, the number of nightingale birds in France dropped significantly due to the hunt for raw materials for chefs in luxury restaurants. In order to reap huge profits, large-scale poachers caught the birds by 30% with 30,000 birds being slaughtered each year alone in southwestern Aquitaine. In response to that fact, in 2007, while the hunt for meat-eating birds was banned across the EU, the French government declared the heaviest penalty for this action was up to 6,000 euros (about 150 million dong).