Best Coq au Vin I've had — and I've tried a few

Having eaten Coq au Vin at several restaurants over the past year, I can say this version is the best. The deeply layered quality is more pronounced here than anywhere else I've tried. shallots is handled with real knowledge — you can taste the difference.

This is proper a brasserie lunch cooking, not an adaptation for foreign tastes. Champagne was the obvious choice and the combination was perfect. the terroir philosophy links food to its region of origin. Would return for this dish alone.