Restes de Coq Avec du Vin

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Remnants of coq au vin served over basil/garlic/evoo seasoned fresh gnocchi. Some of the best arugula I’ve ever tasted, dressed with an aged balsamic vinaigrette, made a fine complement.

 

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Published by The Flavor Democracy

This is a blog dedicated to visual and written subject matter for food and wine enthusiasts. The focus is on the interaction of flavors, not just ingredients. Just as music is often described as a language, so, too, is cooking and flavors are its vocabulary. Good cooks, chefs, gourmets, and foodies are the gastronomic analogs of writers, poets, painters, and musicians.

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