Definition: faisandage

In Brillat-Savarin's day, pheasant was only considered worthy of a gourmet's table when it was completely rotten (he recommended keeping it in its feathers until the abdomen turned green), while Grimod de La Reynière declared it to be just right when, hung by its tail, the pheasant detached itself. Pheasant aging, which was highly prized in the days of Montaigne, Brillat-Savarin and Grimod de La Reynière, is hardly practised today and is even frowned upon by hygienists and true gourmets.