The JC100: A Celebration of Julia Child {Recipe: Coq au Vin} (2024)

FAQs

What did Julia Child serve with Coq au Vin? ›

As Child observes in her original head notes, the dish “is made with either white or red wine, but red is more characteristic.” Traditionally accompanied by parsley potatoes, it is here served with potatoes and peas, the latter of which lend a pop of color to the dish's rather earth-toned palette.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

"I would happily die with a bottle of white Burgundy in my mouth." Child loved most all types of Burgundy and Burgundy was served with most of her meals. The main varietals are pinot noir and chardonnay.

The sauce is packed with flavor and begs for a starchy vehicle to soak it up. Classically, boiled or mashed potatoes are served with it, but I think spätzle, noodles, or a creamy potato gratin work better. In the old days, an old rooster was used. I like using a younger chicken and only braising for 45 minutes or so.

For their first meal in France, Paul ordered oysters, sole meunière and a green salad. Child devoured the meal, calling it “perfection.” Alex Prud'homme, Child's grandnephew and cowriter of her memoir, “My Life in France,” opened the book with this now famous scene.

Julia's first meal in France was oysters and sole meunière. When they first arrived in France and were making their way to Paris, Julia and Paul stopped at the famed Restaurant La Couronne in Rouen for their first official French meal.

Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.

The Garland, six-burner, gas commercial range was manufactured in the early 1950s, and was already a used restaurant stove when Julia and Paul purchased it for $429 in Washington, D.C., in 1956.

Wines began with Heidsieck Monopole Blue Top Champagne, which, it is believed, was served on the liner. Muscadet and Burgundy followed, with that old-world favorite, sherry, accompanying the foie gras and pudding.

What wine was served on the Titanic? ›

The ship was reportedly carrying 5000 bottles of Heidsieck & Co. Monopole Goût Américain.

Coq au vin is a classic French dish made by stewing chicken in red wine, lardons (small strips or cubes of pork fat), mushrooms, and optionally garlic. The wine is typically a young Burgundy, but Beaujolais, Côtes du Rhône, Bordeaux, and many other French wines can also be used.

Coq Au Vin Ingredients

These are the ingredients you'll need to make this coq au vin recipe: Chicken: This coq au vin recipe starts with bone-in, skin-on chicken thighs. Seasonings: Season the chicken with salt and ground black pepper. Bacon: Bacon (and its drippings) add tons of meaty flavor and depth.

Coq au vin (/ˌkɒk oʊ ˈvæ̃/; French: [kɔk o vɛ̃], "rooster/co*ck with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.

Chez Georges is known as one of Julia Child's favorite restaurants, and I certainly know why! My boyfriend and I were two of the only tourists in the restaurant, and we were simply thrilled with the energetic atmosphere, as well as every bite of food and sip of wine.

Famous chef, author, and television personality, Julia Child made French cuisine accessible to American audiences. She was one of the first women to host her own cooking show on television, providing tips and lessons on how to prepare French food simply and easily.

Anyway, I noticed that the last dish that 'Julie' had to make was a fully boned duck, stuffed and baked in a fancy pastry crust – Pâté de Canard en Croûte.