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Old bird, marinated three days in Burgundy, braised with lardons and pearl onions.
$68
The legend has Julius Caesar receiving a scrawny rooster from the Gauls as an insult and returning it to them cooked in wine. It is almost certainly a nineteenth-century invention, but it points at something true: coq au vin exists because an old fighting cockerel is inedible any other way.
The dish is a peasant solution written down by the codifiers — it appears in regional French cookbooks through the 1800s and is fixed in the canon by Escoffier and later by Julia Child.
Julia Child's Mastering the Art of French Cooking (1961) made coq au vin the emblem of French cooking in American homes. In Paris it is kept honest by bistros like Chez Denise and Josephine Chez Dumonet, and Daniel Boulud's version at DB Bistro is its finest modern reading.
Three days of marinade, and the marinade is then reduced separately and hard before it goes back. Poured in raw it makes the sauce taste of unfermented grape.
We thicken with beurre manié rather than blood. Blood gives a glossier sauce but will not survive jarring — it splits on reheating.
Marinate, then braise
3 days marinade · 4 hours braise
Warm the jar in water and serve over buttered noodles or plain boiled potato.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
Autumn 2025
2023 vintage
Autumn 2025
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
