Le Petit Oiseau
For centuries, a rite of passage for French gourmets has been the eating of the ortolan. These tiny birds — captured alive, force-fed, then drowned in Armagnac — were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God.
Captured alive? I'd like to capture the editors of Wine Spectator alive.