February 22 – 25, 2021
Traditionally made with rooster, Coq au Vin dates to Gallic times. We use chicken, however, in this celebration of rustic French cooking! Paired with French green beans almondine, potatoes au gratin & Curious Bread, it is a feast to remember!
Traditional preparation of chicken braised with mushrooms & wine
*plant-based option: Cauliflower steak-au-vin
Green Beans Almondine
French green beans with a simple brown butter sauce & almonds
Potatoes au Gratin
Layered potatoes roasted with cheese, cream & seasonings
A fresh-baked loaf of Curious Bread with Curious Herb butter
Add-on Option: Chocolate-banana bread
Let us know if you want us to send you this decadent sweet bread for dessert: $10
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Traditionally made with rooster, Coq au Vin dates to Gallic times. The rooster has persisted ever since as the national symbol of France–first in Latin where rooster is pronounced gallus in the land of Gaul; then as a Christian symbol related to St. Peter hearing the rooster crow three times that represents the baptism of Clovis 1, the first Christian king of France; and as a key icon of the French Revolution where the republicans personified the rooster as the symbol of the ancient origins of France and named it Chantecler. Since that time Chantecler has found itself printed on French coins and lifted up on banners celebrating French national football (soccer) and rugby teams.
Coq au Vin means “cock” or rooster with wine. It is seen as an ancient rustic dish that can be made over a wood-burning fire in a farm house with ingredients sourced from the immediate locale, like wild mushrooms and onions. Splashed with wine and flavored with traditional herbs, the slow braising breaks down the tough connective tissue found in these old birds. As rooster is not commonly eaten in these modern times, chicken has replaced it as the preferred meat in this preparation. As with so many French dishes, Julia Childs popularized coq au vin in the United States where she prepared it twice on her long-running PBS cooking show The French Chef.
Curious Table is proud to present you this week with this ancient dish that represents all the goodness of rustic French cooking! Enjoy it with the classic dishes of haricot verts amandine (green beans almondine) and gratin dauphinois (potatoes au gratin) as you imagine hearing Chantecler’s crow across the farming fields of rustic pastoral France.
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From our table to yours…
Eat well, be well!