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Coq au vin

Coq au vin is a traditional French food dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune (Jura), coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

History of the Dish
Various legends trace coq au vin to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. A somewhat similar recipe, poulet au vin blanc, appeared in an 1864 cookbook.

Julia Child featured coq au vin in her breakthrough 1961 cookbook Mastering the Art of French Cooking, and she frequently prepared it on the PBS cooking show The French Chef. This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child’s signature dishes.

[quoted from Wikipedia: http://en.wikipedia.org/wiki/Coq_au_vin]

Le Garde-Manger

Le Garde Manger French Restaurant

Get In Touch

Le Garde Manger, Auckland City
466 Queen St, Auckland

Phone 09 362 0655

Le Garde Manger, Ponsonby
265 Ponsonby Road

Phone 09 376 2516

Opening Hours

Breakfast
Mon to Fri: 8.00 am to 12.00 noon.
Sat / Sun: 9.00 am to 12.00 noon.

Lunch
Mon to Sun: 11.00 am to 3.00 pm.

Dinner
Mon to Sun: 5.00 pm to late.

Fully licensed

Recent Reviews

"Fantastic food and great atmosphere with comfortable decor. This place makes you feel at home and yet provides quality service and fun food. The best place in Queen street. I want to try it at lunchtime next time."

5/5 stars - Satomi Taylor