This recipe was first published in Saveur in Issue #30
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(1)
by Nicholas
on 2008-05-11
if i may say, not being french, this is my model for coq au vin. after seeing the recipe in the magazine, i attempted to find similar recipes which would add some insight. none included the cocoa in particular. made for a party several years ago, the cocoa and cognac added to the typical richness in a way that can only be experienced. make this one! make it now!
Norwegian Salmon develops its pure flavor from swimming in the renowned deep-water fjords of Norway. While it takes years for Norwegian Salmon to develop its refined flavor, it takes only minutes to transform it into an unforgettable meal.
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