One of the nine grand cru vineyards in the commune of Gevrey-Chambertin, producing some of the finest celebrated red wines of Côte-de-Nuits, Burgundy. Chambertin was Napoleon’s favourite wine. Eight villages are entitled to hyphenate their names with Chambertin. Alexander Dumas once said "Nothing makes the future look so rosy as to contemplate it through a glass of Chambertin".
Capon. A castrated cock with a distinctive flavour. As is commonplace with eunuchs, they are large and tender. Nowadays there are restrictions on castration of birds and the terms is nterchangeable with poularde and poulet. It is also a name for rascasse and a crust rubbed with garlic and oil.
A crust of bread or toast rubbed with garlic, oil and sometimes vinegar. It is sometimes placed in a salad to give it more flavour. In that case, the bread itself is not eaten. More commonly a capon. It is also a name for rascasse.
"Capon in the style of Bresse." Bresse capon, or castrated cock, with truffles inserted under the skin, stuffed with a mixture of it's liver mushrooms, pig's feet and shallots cooked and bound with Cognac. Braise until browned.
A Provençal name for rascasse or red scorpion fish. A fish similar to a gurnard, mainly red or orange in colour, with a huge, ugly head and poisonous spiny dorsal fins. The large scaly head is inedible. However, this well-flavoured fish is most famous as an indispensable ingredient of bouillabaisse. It is found in deep waters throughout the Mediterranean and as far north as Brittany. Large fish may be baked, providing firm white flesh.
Capon, or castrated cock (preferably from Bresse), with sliced truffles pushed under its skin, rock salt piled around it and compacted so that it is a solid crust, and then baked.
