today we are celebrating french independence with local french chef didier durand ...nal coq au vin ... today we will use beaujolais ... i cut up the chicken and pieces of brown to them and a little bit of duck fat season to them with salt and pepper ... i am adding mushrooms that will absorb of the flavor of the winde.. and we have a little bit of bacon flavor ... as a garnish i used phenyl carrots fennel carrots fingerling potatoes.. and i am using a george de bouef beau jolais.. ... one of these french wines are $10 a bottle and they're good ... these are wonderful wines that last for a long time and they are great with chicken and fish we don't typically think of a red wine with these food accompaniments but these are lighter pulitzer and fresherand fresh.. we will put the recipe and the names of these wines on our web site. that is one heavenly smell ... he has the table set ... dinner for two ... and i served it for a starter a block of tappan nodack olive tapenade.. we are celebrating bastille day at my restaurant tonight cyrano's bistrot ... we have live music