Street food Coq au Vin — the authentic version

The best Coq au Vin I've ever had came from a street stall, not a restaurant. The deeply layered intensity was completely different — more direct and uncompromised. shallots was used without hesitation, the way it should be.

the terroir philosophy links food to its region of origin. The a Parisian bistro setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. a digestif of Calvados was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.