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Robert-Farrar-Capon

• Festal/ferial, fattening/dietetic One or two final comments on the distinction between the ferial and the festal cuisine. First, the excellence and exquisiteness of the dishes is in no way involved. It is not that festal cooking is best and ferial second-best. Some of the most discerning palates in history have pronounced a good boeuf Bourguignon or tripe Niçoise the full equal of any steak in the world. Many, many of the dishes that now rest secure in the haute cuisine are simply worthy specimens of ferial cooking at its best.