Cooking a Coq au Vin For a 3 Michelin Star Chef

13 Comments

1. 

   @trendingwwwandw 5 hours ago

   Thank you @FallowChefs for this incredible Michelin-style Coq au Vin tutorial. The red wine reduction and professional techniques make this classic French dish look absolutely spectacular and delicious. Truly top-tier culinary inspiration! 🍷

   Thank you @FallowChefs 👨‍🍳🇫🇷

2. 

   @leolovett9665 5 hours ago

   well here we are again.

3. 

   @kingslayerrproductions 5 hours ago

   i was getting worried, but the cartouche eventually saved the day

4. 

   @JanMeer-n6i 5 hours ago

   well … I'm glad you did this and not me.
   I can only learn from the techniques.
   #so much to learn
   Thanks, again, continuous learning…

5. 

   @StevenC203 5 hours ago

   Hair looks great bro

6. 

   @johnbraadland9556 5 hours ago

   Watching this as my oatmeal is slowly fusing itself to my pot on the stove behind me.

7. 

   @joshuasewell3793 5 hours ago

   @FallowChefs what does the liver do to the sauce and did you cook the sauce after blending them together?

8. 

   @stevepounder4275 5 hours ago

   Chicken liver raw?

9. 

   @CzeslawCzesioCzesiu 5 hours ago

   You cooked a fucking what? 🤨😂

10. 

    @lawrencein 5 hours ago

    I don't think I could do this at home. For starters I doubt I could convince Pierre Koffmann to visit.

11. 

    @LukeStarmer-b2k1y 5 hours ago

    That’s a handsome man

12. 

    @davidrosenman976 5 hours ago

    The heat from the sauce gently cooks the liver…. however never seen or read that in a coq au vin recipe before. Gotta try it next time!🔥

13. 

    @BenRangel 5 hours ago

    I once saw a chef-video say "you basically can't overcook mushrooms" – what was that about?