Cuisine:

• Bistro
• French
• Others

Le Coq Au Vin Description:
Many evenings you'll spot chefs from other restaurants sipping a glass of Pinot Noir and enjoying the country French cuisine at the cozy roadside Le Coq au Vin. The décor is nothing fancy, but it matches the kitchen's simple creations, even as longtime chef Louis Perrotte retires and pal Reimund Pitz takes over the kitchen. You must try the namesake dish of chicken and mushrooms in burgundy wine. The braised veal sweetbreads with morels is another classic that's often on the menu. We recommend the "Duck 2 Ways"---leg confit crisp with lavender honey and roasted breast with oranges, Grand Marnier sauce and sweet potato-parsnip pie; or the sea bass filet baked with mushroom, corn, spinach crust and braised fennel, served with orange-mango-flavored beurre blanc. For dessert, you can't go wrong with a soufflé. The service is friendly and low-key---a good complement to the food.


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