French spring cuisine between tradition and modernity French cuisine lives from its ability to create great elegance from simple ingredients. Few dishes embody this philosophy as impressively as Coq au Vin. While the classic version is braised with robust red wine from Burgundy, the modern spring interpretation is noticeably lighter, more delicate and aromatic: Coq au Vin Blanc with morels. This dish combines gently braised poultry with the subtle acidity…
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