Skip to main content Skip to footer 
Rooster in a sauce of red wine. The sauce is made from olive oil, onion, garlic, laurel leaves, allspice and red wine. The dish is served with thick macaroni. According to the historical record, Napoleon once made a stop at an inn along with his entourage, where they asked to be fed. The wine-tender, having nothing to offer, slaughtered a rooster and cooked it in red wine. The dish was so delicious that, from then on, coq au vin became part of the French cuisine.
This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.