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Coq au vin in Paris?

judyrem Jun 2, 2013 12:40 PM

Many years ago, we had coq au vin at Rotisserie Beaujolais in Paris, rive gauche.
We are going there in Nov. and would love to have classic coq au vin.
My husband loved it, and still talks about it today.

Any suggestions?

  1. j
    judyrem Jun 6, 2013 02:27 PM

    Thanks for the info.
    I was thinking about rotisserie chicken also.
    Any recs?

    1. souphie Jun 5, 2013 05:30 PM

      I don't think I ever had Coq au Vin that was actually good.

      5 Replies
      1. re: souphie
        mangeur Jun 5, 2013 05:53 PM

        I'm so glad to hear you say this. :)

        1. re: souphie
          BlueOx Jun 5, 2013 06:51 PM

          The only good Coq au Vin I ever had was called Chicken Cacciatore...Making CaV is a lot of work for not much reward.

          1. re: souphie
            Ptipois Jun 6, 2013 12:15 AM

            In Auvergne (birthplace of the recipe) I've had good coq au vin. It should be made with chanturgue wine, that's why.

            The Alsatian variation Coq au riesling ain't half bad either.

            1. re: Ptipois
              ChefJune Jun 6, 2013 08:22 AM

              imho what's wrong with most Coq au Vin is that nowadays it's made with chicken -- and overcooked. It needs to be made with a rooster, or an OLD hen.

            2. re: souphie
              John Talbott Jun 6, 2013 05:36 AM

              Except at home I'd agree with you.

            3. John Talbott Jun 3, 2013 01:31 AM

              Not Chez Rene. watery, unappealing versus what it was before the takeover.

              2 Replies
              1. re: John Talbott
                Jake Dear Jun 3, 2013 08:00 AM

                Dr John, when was the Chez Rene takeover? My wife still recalls the coq au vin she had there in late 2009; it was quite the opposite of watery -- viscous and deeply flavorful. And I thought that was after an ownership change. -- Jake

                1. re: Jake Dear
                  John Talbott Jun 3, 2013 09:36 AM

                  I went in July 2007 shortly after the change and found the coq au vin a pale shadow of the plate in its glory days. Maybe Mo is right and I'm wrong, it's been known to happen.

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