Friday, November 18, 2011

Coq au vin

Oakland, November 17, 2011—

A PERFECT DINNER for a vertical tasting of Rhone wines and surely one of the Hundred Plates: coq au vin, rooster in wine. These days of course it's never a rooster, not unless you've been either farming or foraging. And come to think of it it's a long time since I've had capon, a favorite dish of mine. Ah well: we're lucky to get one of the sixty billion chickens they say occupy this planet at any given moment.

In any case, coq au vin it was, rich and succulent, preceded by a fine green salad with pecans, and followed by, first, four delicious cheeses, and then apple crisp with heavy cream; and it doesn't get much better. Thanks, John and Susan

Vieux Télégraph, 1985, 1989, 1995, 1999

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