Finding the best Coq au Vin in the city — a personal search

I spent three months trying every version of Coq au Vin I could find locally. The variation in quality is extraordinary. The best version handled Dijon mustard with genuine knowledge and the elegantly balanced result was noticeably superior.

the terroir philosophy links food to its region of origin. The winning restaurant had the right a Parisian bistro feel — unpretentious and focused on the food. a digestif of Calvados was suggested correctly. Worth the search. When Coq au Vin is made properly it's a completely different experience.