An easy French classic that is fun to prepare and delicious to eat !

Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc. It’s relatively simple to prepare and delicious even the next day!

Coq au vin is a fall/winter French dish of chicken braised with wine, lardons, mushrooms, and pearl onions. A red Burgundy wine is typically used, though many regions of France make variants using local varietals, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, coq au Champagne, etc.

This hands-on class last about 3 hours and is followed by a degustation.

Benefits

Have fun preparing one of the most famous French classic, share a tasting and leave (happy) with your detailed recipe and instructions. Our method is a guarantee that you will be able to easily prepare this dish at home!

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