I have been making Coq au Vin for years. It's always been a delicious family favorite but never quite achieved the same wonderful glossy, rich sauce of the bistro.
This was brought home once more the last time we were in Paris. At Chez René we had the best Coq au Vin ever created by human hands; but how did … Continue reading.....
I have come to the conclusion that there are two approaches to most things: mine and that of the rest of the world.
Naturally I wonder how so many people can be so wrong.
I'm a marathon kind of person. No I don't run them.
I like to get everything organized then do vast quantities of the same stuff.
When … Continue reading.....
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Get out of the way you stupid cows!
I can't see a thing!
I said Moooooove!
I have no idea why there are brown cows in this herd. Charolais are almost universally raised here in the Vendée. Pretty brown cows, though, aren't they?
But a bit too tall for the short-legged Charolais to see over.… Continue reading.....