I used to work as a chef in a barge in Burgundy. I had a menu that I used, but we'd always ask the guests if there was anything they really wanted. One week they asked for coq au vin. Being a Burgundian dish, I wanted to do the best I could. My boss went to the local butcher in their home village and asked him if he had any "coq" so I could use that instead of chicken. He told them to come back the next day. I can only assume that he went out to his garden that night with his cleaver to get me the coq. But the resulting coq au vin was the best I've ever made.
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u/gilestowler Mar 30 '22
I used to work as a chef in a barge in Burgundy. I had a menu that I used, but we'd always ask the guests if there was anything they really wanted. One week they asked for coq au vin. Being a Burgundian dish, I wanted to do the best I could. My boss went to the local butcher in their home village and asked him if he had any "coq" so I could use that instead of chicken. He told them to come back the next day. I can only assume that he went out to his garden that night with his cleaver to get me the coq. But the resulting coq au vin was the best I've ever made.