According to Michel Chapoutier, the best way to eat a lark is to stuff it with foie gras, grill it, then eat it whole, bones and all. I’m tempted to try it, but they’ve been consistently out of stock at my local Tesco supermarket. He adds that they go very well with white Hermitage.
In French, a lark is une alouette, one of the small game birds, along with thrushes and woodcocks, that were once hunted in this part of the Rhône. The small building you can see on the label of Chapoutier’s Chante-Alouette cuvée is an old hunting lodge that still exists on the hill of Hermitage.