What makes it so expensive? Why, le vin, of course, in this case, 2009 Trapet Le Chambertin Grand Cru, a Burgundy that retails in the U.S. for something like $330.
Okay, so the markup is rather severe considering the wine is used as an ingredient in a dish and doesn’t require fine glassware or decanting. (The chicken is marinated in the wine for 24 hours before cooking.) But the chicken is a poulet de Bresse (which has its own appellation) and the price, which is for the whole table, includes a bottle of the same wine. P.S. Three days notice is required and the coq au vin serves three to four guests.
On the restaurant’s website, chef Mickael Weiss explains, “The Bresse chicken is a true symbol of France, with its blue feet, white feather and red comb. This particular breed of chicken is valued for its gamey depth of flavour, yet remains moist and tender when cooked, unlike the tough old bird that is too regularly used for this beautiful dish.”