by John Gregory Smith
The last few months have seen London go crazy for chicken; from deep-fried Korean thighs at Wishbone to a dramatically presented whole roast bird at Mark Hix’s Tramshed.
Mickael Weiss, head chef at Coq d’Argent, is about to change everything with a very special and uniquely luxurious dish of Coq au vin, priced at £1000 for four guests. All the profits from the dish will go to the charity of the customers’ choice.
Launching next week at the world-famous City of London restaurant, Mickael Weiss will serve his guests the ultimate extravagant chicken dish. A Bresse chicken, a true symbol of France, with its blue feet, white feather and red comb, is the star of the show. Marinated for 24 hours in one of the finest French vintages, Le Chambertin Grand Cru, Trapet 2009, the chicken is soft and tender, with elegantly rich and fruity undertones from the premium wine. True to tradition, Chambertin was the wine that was used in the original rustic version of this classic dish. A bottle of the same vintage is served alongside the chicken, to complement and enhance the flavours.
Coq d’Argent, No.1 Poultry, London, EC2R 8EJ, 020 7395 5000, www.coqdargent.co.uk