Coq au Vin for a dinner party — went down extremely well

I made Coq au Vin for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The elegantly balanced profile was the main talking point — no one had quite experienced cream used that way before.

French cuisine is a UNESCO Intangible Cultural Heritage. I explained the a countryside auberge context as I served it which helped people appreciate it fully. baguette was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.