My granddaughter and I are in Paris now on our long awaited Spring trip and I would like a recommendation for restaurants serving a nice Coq au vin. We are staying in the 6th, somewhat near Luxembourg gardens. Suggestions?
Posted by
Paris
2466 posts
Coq au vin is normally served during the autumn and winter months. If you happen to see it on a menu in spring and summer, it will be a factory-made dish that is reheated in a microwave.
You can look at ChowhoundParis' website to check, but I don't think anyone would have any recommandations this time of year.
On the other hand, Restaurant Drouant always serves roast chicken dinner on Sundays as à French family tradition. It
you can dress up just a little - nothing fancy - you'll have a good time. You should reserve several days in advance.
Posted by
Florida (previously California)
3990 posts
You could try restaurant A la Biche Au Bois in the 12th for Coq Au Vin.
Posted by
Windsor, Ontario, Canada
4088 posts
Here's Chowhound on A la biche au bois:
https://www.yelp.com/biz/a-la-biche-au-bois-paris
It is heaven for meat lovers and red-meat sauces. Very popular with local business people so reservations are a good idea. Note that it is closed Sunday and for Monday lunch. There may be specials on a chalk board at the entrance but you will have to ask the waiter about them since they are not on the printed menu.
Posted by
OP
Seattle, WA, USA
1420 posts
Thank you all for your insights. We will see what comes of the hunt. If it isn't the right season, I am okay with that. So far, we are really enjoying late breakfasts and dinners here in Paris.
Linda
Posted by
Chicago
8554 posts
There are lots of things we think of as French that you don't see that often on the menu. I have never seen onion soup on the menu of any restaurant I have been to although I know that some touristy places serve it. I love cassoulet and have had to hunt for it; most of what I have been served is not as good as what my husband makes, as he makes it from scratch and follows an authentic recipe. I suspect of much of what I have had in restaurants is out of cans or the freezer. Snails are found here and there but not as often as we might think. I have never seen Coq au Vin on a menu. It is also true that airplane food is common in French restaurants i.e. frozen foods heated and served. I always avoid places with big menus. If you choose a small one chef place with a limited menu, your odds of getting foods cooked there by a chef go way up.