Coq au Vin

A dish that touches my soul profoundly

Each of us has our own personal “soul food”. As much as I love collards, ham hocks, and cornbread — that is not what I am not talking about necessarily. I am talking about a dish that touches your soul in such a profound and real way. I am resisting using the overused phrase “soul-satisfying” (can we agree to bury that right next to curated and world-class?) because that is not quite right either. What is soulful to me, may not be for you.

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My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

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Francois de Melogue

Francois de Melogue

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.

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