The Ortolan is a small bird of the bunting family Emberizidae. The process of preparing Ortolan is a controversial one - they are meant to be eaten whole, feet first, except for the beak, which you leave protruding through a gap between your lips after placing the deep-fried delight in your mouth.
The bird is first placed on a diet of millet, grapes and figs until it reaches two to four times its usual size, before being drowned in Armagnac.
After roasting the bird for around 8 minutes, the whole thing is placed in the mouth and you then bite down, releasing the pockets of brandy. The French traditionally cover their head and face with a napkin for this.
Hundreds of tiny bones lacerate the gums with minute cuts, which - it's claimed - helps the diner savour the intense flavours.