A Bit Coq-y
Post Author: Lorin GaudinToday is National Coq au Vin Day. How would we in New Orleans interpret this dish? How about like this: Coq au vin blanc layered with crispy pancetta, wedged between Belgian waffles split and spread with herbed Boursin cheese, sauced generously and on the side, a serving of rosemary-infused Steen’s cane syrup. Yea babe, salty, sweet, crunchy, soft and oh so good.
Filed Under: Culinary History
