Coq au Vin – Bruno Albouze

A french classic dish that everyone enjoys!

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[rubysday]

You ARE the 'real deal' Bruno - I am a single Mom who would have loved to pursue a culinary career but soon found out that the best schools are out of bounds for my income - you are offering me something I value beyond all measure, your knowledge - your experience and your guidance. Thanks so much (oh - and my family will be thanking you as well - especially my teen boys - do boys EVER stop eating?)

[pacificeric]

HE could be boiling water, and I'd watch.

[AceofHearts]

Well researched and best cooking techniques applied.. Started with mirepoix and slow cooked. This is by far the best video I have seen for coq a vin. Thanks for sharing!! Love it!!!

[liliadavtyan]

I haven’t seen any French cooks that could outshine you. You’re the best my man. I love French food and you’re the only one that I like to watch and learn. I just slather one of my chickens and this is the dish I’m going to make. Thank you 😊

[mohammaddavoudian]

Congratulations! You have the very best cooking channel bar none. Professional, well prepared, well explained and beautifully presented. Thank you.

[lunasun]

the best coq au vin on all the net... and believe me i really googled almost all through!! thank you so much for this

[Tablahands]

Your insight to french cuisine makes it so tangible and easy to understand. Keep up the excellent tutorials. I'll make this dish for my family this Sunday. I hope my parents like it!

[sunshine]

after seeing this comforting, elegant meal I can hardly wait for the cold weather now, this dish will warm you up for sure!  the recipes and the way you present them can appeal to anyone even if they re not foodies like me!

[mjremy]

So this is how you make a Coq au Vin! I finally understand. Beautiful. A good hunting lodge dish.

[AussieAngeS]

What a marvelous looking meal. That's delicious

[skylilly]

Impressive editing and cooking!!  This looks amazing!

[FrenchConnection]

Finally I did this recipe!!! Here is my modification!!! I used Shiraz red wine and Canadian Whisky ;-) for the flambé and still the dish was amazing. After reducing the demi-glace sace I add sugar because the the demi-glace was to acid. The day after I used the leftovers of brown chicken stock, demi-glace and chicken to make a soup and it was amazing again. Thanks Bruno you make my kitchen rocking!!! Happy Holly Day cousin!!!! 

[comesahorseman]

Traditionally the recipe was used on an old rooster 🐓 that had outlived his usefulness and had grown quite tough, thus the relatively long braising time. Modern birds from the market aren't quite the same.

[mns]

In the U S this dish is seldom given the care it deserves.

[BlendingWithHenry]

First time seeing this channel. I have to say WOW! Your voice is very enjoyable to listen to. The meal looks AMAZING! Thank you! P.S. I don't think the Le Creuset sticker is supposed to remain on your pot however. 😉

[Jaisha]

I like the new intro. With the stars. Looks good. I like the outro too. Oh! And of course the recipe looks delicious. lol

[rubenbarajas]

who in their right mind would dislike this video? this is the greatest meal ive ever seen in my life. much respect!

[LvRockt]

Now I know what I'm cooking for Christmas along with my duck

[username]

Wow!! This coq au vin looks AMAZING! Love how you explain it all and edit the video so well! :)) I also learned how to pronounce after hearing you say it. Thanks!

[K.F.L]

Best version of this meal I've seen 😍