Bistro Provence, long one of city’s most popular bistros for all thing French, will be offering Coq au Vin as a blackboard special for both lunch and dinner on National Coq au Vin Day.
The history of this classic dish goes back to ancient times, although the recipe was not recorded until early in the 20th century. The word coq refers to a rooster, generally the stringiest bird in the coop, so the idea of making it tender and tasty by simmering it for a long time in wine, mushrooms, carrots and herbs was probably something cooks figured out early on.
Bistro Provence, long one of city’s most popular bistros for all thing French, will be offering Coq au Vin as a blackboard special for both lunch and dinner on National Coq au Vin Day.
The history of this classic dish goes back to ancient times, although the recipe was not recorded until early in the 20th century. The word coq refers to a rooster, generally the stringiest bird in the coop, so the idea of making it tender and tasty by simmering it for a long time in wine, mushrooms, carrots and herbs was probably something cooks figured out early on.
Bistro Provence, long one of city’s most popular bistros for all thing French, will be offering Coq au Vin as a blackboard special for both lunch and dinner on National Coq au Vin Day.
The history of this classic dish goes back to ancient times, although the recipe was not recorded until early in the 20th century. The word coq refers to a rooster, generally the stringiest bird in the coop, so the idea of making it tender and tasty by simmering it for a long time in wine, mushrooms, carrots and herbs was probably something cooks figured out early on.