The fruity wine of Cahors gives all the flavours of our region to this dish. Marinated for long hours in this light sauce, the cock meat is quite melting. You can serve it with fresh pasta and a Cahors wine from Château Pineraie.
Cock drumstick 28%, cahors red wine 15%, local wine, sauce with goose fat, cepes 3%, diced bacon, onions, wheat flour, salt, pepper, aromatic plants.
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