Coq au vin, or, as my wife calls it Chicken à la Blah Blah Blah, is one of those many dishes that, by virtue of its French name, sounds luxurious, but whose English translation is not only humble, but almost off-putting. Your boss takes you out for a business lunch and you see coq au vin on menu, you think, “Well well well, someone’s getting a pro-mot-ion!” You see Old Rooster in Wine, and you think, “better start looking into moving companies.” Coq au vin is not alone in this. Practically the entire canon of classic French cuisine carries an attitude of superiority. Crème Brûlée? Well, happy Christmas bonus, friend. Burnt Cream? Sorry, but this year it’s Christmas cutbacks. Jambon Beurre? New office. Ham Sandwich? Shared cubicle. Pâté de l’oie et Canard à la Grand Mère? Whoa, you’re looking at the new VP! Duck and Goose Paste, Granny-style?’ ….of the mailroom.