The golden plover (Pluvialis apricaria) is a medium-sized wading bird native to Eurasia, notable for its distinctive breeding plumage and migratory patterns. In the 19th and early 20th centuries, the golden plover was considered a delicacy in European and American fine dining, especially within French haute cuisine.
Its tender, subtly flavored meat was highly prized and often served roasted or en croûte. In France, it occasionally featured in elaborate presentations or as part of mixed game dishes, while in the United States, it appeared on menus in prominent urban hotels and restaurants. Overhunting and shifting gastronomic preferences eventually led to its decline from high-end menus as conservation concerns grew in the early 20th century (see more at Plover).