World Champion Squirrel Cook-Off

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Henri de Toulouse Lautrec was no less serious about food than he was about painting, prostitutes, and absinth. He even wrote and illustrated an excellent cookbook in collaboration with his friend and patron, Maurice Joyant. Lautrec was born into immense wealth–the city of Toulouse, named for his ancient and noble family, is the fourth-largest in France.

Lautrec wrote that of all meats, wild and domestic, squirrel is the finest. So delicate did he find its flesh that he said it should always be plainly cooked in butter, avoiding all sauces, seasoned only with salt and pepper.

With Seasons Greeting and best regards to the Atlas Obscura Community, I am

Chef Henry M. Summers