FRIDAY 28.2.

Lyon - France

Coq Au Vin is a very old dish; a peasant’s dish, created to do away with those tough old Roosters that had outstayed their welcome on the farm, were transformed into human food and needed prolonged Simmering in flavorful liquids to become even remotely edible. The original recipe for Coq Au Vin called for one or more Roosters - cartilage, feet, combs and all - to be simmered in wine for a day along with aromatic vegetables until tender, which the sauce was strained and thickened with, get this, the cock's own blood!

Coq au vin (L,G)

Veggie au vin (L,G)

12,50€