France’s national dish explained – Coq au Vin @DWFood
France’s national dish explained – Coq au Vin  @DWFood
Uploaded November 2025 | Updated September 2026, 1 hour ago
Coq au vin isn’t just chicken in wine – it’s a symbol of French tradition and pride. In the Bresse region, poultry farmer Cyril Dégluaire explains why rooster meat is key. At “Le Coq” restaurant in Juliénas, chef Marie Dias shares how this slow-cooked dish brings together local wine, heritage ingredients, and childhood memories. Discover why coq au vin is more than a recipe.

CHAPTERS
00:00 – Intro: France’s love for roosters
00:26 – What makes Bresse poultry special
01:15 – Why use rooster meat?
01:43 – Le Coq restaurant: a poultry institution
02:26 – Coq au vin: a dish of memory
02:48 – Step-by-step ingredient prep
03:26 – Garlic, herbs & wine
04:43 – Marinating: time + flavor
05:27 – From farm food to classic dish
06:01 – Final touches & serving

CREDITS
Report: Katja Liersch
Camera: Nicolas Grimard
Edit: Benoît Lebec
Supervising Editor: Ruben Kalus, Gönna Ketels

Thumbnail photo: © IMAGO/Shotshop

#dweuromaxx #france #coqauvin
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France’s national dish explained – Coq au Vin

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