Back in 1981, I was fortunate to have spent a month sabbatical at Restaurant Troisgros in France. At the time, the two brothers Jean and Pierre Troisgros were at the stove. Their three-starred Michelin restaurant was at the forefront of a style of cooking called Nouvell Cuisine.
The kitchen itself was a wonder. The ceiling was lined with automobile type glass. All work surfaced could be cleaned with a bucket of water and a squeegee. It is a very open design and overlooks the garden of the B&B they operate next door.
In their cookbook, Cuisiniers a Roanne, they have a recipe for Poulet au Vinaigre de Vin. I have personalized my version of the recipe with the addition of mushrooms and the use of canned cherry tomatoes.
I prepared this dish to celebrate my wife Christine's and my twelfth wedding anniversary. We would have preferred to dine out in our new hometown, Charleston, SC, but the current Corona pandemic has muted all restaurants. It was delicious and the wine pairing of Don Thomas Vineyard 2014 Cabernet Sauvignon was a perfect foil for the dish.
Tastefully,
Chef Michael Hutchings
