The traditional receipe of the coq au vin prepared with a wine of Cahors. A dish of choice for the marinated meat amateurs. One traditionally serves the coq au vin with small pieces of butter fried bread.

Cock with bone 360 G, carrot 140 G, sauce cooked with the wine of Cahors 30%, onion, flour, garlic, sugar, salt, pepper, thyme, laurel