It would take some culinary magic to make a crow palatable. Funny thing is, that's about the situation with French cooking in general. You hear all this noise like it's only the French who know how to cook, but the truth is they don't have the land area to have herds of beef cattle that we do. Their idea of "beef" is some poor old cow which can't give milk anymore after 20 years, i.e. something we'd either bury or make glue out of, and they have to have fancy recipes or the dogs wouldn't eat it.
The basic reality is that I could walk into a McDonalds outlet ten minutes from now and eat a better meal than anybody in France will eat today for under five dollars.
Not saying I love French food. But I did try snail (I have a policy of trying every food at least once) and I liked it very much.
Their idea of beef is "Trigger."
As for cooking, they are well behind the Italians.