Originally posted by codiac2600 Coc'O Vin, isn't that a breakfast cake... poppyseeds maybe? I'm actually a cook by trade and I know I've heard of this but my usual menu consists of steakhouse and semi fine dining and definitely not that fine lol.
That looks like a gorgeous place to be, so envious of you sir, but I guess I envy many seeing as I have much to learn
lol.
Hope it was a grand time and still can't wait to see some new pics from you sir Ben.
No it is "Coq au Vin" sorry? It is a rooster
Here it is:
"Coq au vin"
From Wikipedia, the free encyclopedia
Coq au vin (rooster with wine) is a French fricassee of chicken cooked with wine, lardons, mushrooms, and garlic. Older roosters are traditionally used because they contain a lot of connective tissue, which creates a richer broth when cooked.
Many regions of France have variants of coq au vin using the local wine, e.g. coq au vin jaune (Jura), coq au Champagne, and so on. The most extravagant version is coq au Chambertin, but this generally involves Chambertin more in name than in practice.