May 04
Yves Lecoquierre Duboys de la Vigerie' s Birthday
 
 

 
When Yves-Lecoquierre Duboys La Vigerie attended high school at  the Lycée Clemenceau Nantes, he became very popular by doing intimations of some of his fellow students and teachers. His talent for mimicry prompted him turn his talent into a career. To prove that he also had a great sense of humor, he shortened his name to Yves Lecoq.

Yves began his career doing celebrity imitations and working with puppets.  His repertoire includes over 120  imitations
 including Jacques Chirac, Nicolas Sarkozy, .and Barrack Obama. Yves also launched a successful singing career and has several hit recordings in France including  one gold  record. for his duet with with Sophie Darel, called "The Giscardéon."  He soon began  hosting  TV shows including  Follow Lecoq.and The Great Laughter. In November 2008 he launched a new show  at the Cirque d'Hive.

His career allowed Yves to indulge in his primary passion - castle collecting . He currently owns
 three castles, one of Villiers-le-Bade, where he
lives near Paris, the Chateau de Maisonseule in the Ardeche, and its latest acquisition, a castle in the Vendée, But his passion for castles created a problem for him when he purchased one in Tunisia where he often vacationed that was owned by the son-in-law of  the former Tunisia president
Zine El Abidine Ben Ali. However, when he tried to take possession of the property after the fall of the Ben Ali regime , the police stopped him, and told him that his papers were forged, and prevented him from taking occupancy.

To help get over his heartbreak of the loss of his Tunisian marble covered palace, we suggest inviting Yves over for dinner on his birthday and serving him the eponymous French classic Coq au Vin while watching him in the French TV film
Embrasse-moi vite!  (1993).
 

Coq au Vin
(Chicken with Wine)

 

Ingredients
 
One 2&!/2 lb chicken, cut into pieces
12 baby onions
2 TB cooking oil
1 TB butter
1/2 bottle red wine
1 bouquet garni (or 1 TB mixed herbs)
3 gloves garlic, crushed
1 pound mushrooms, sliced thickly
2 TB butter
1 TB flour
salt and pepper
 

Instructions
 
1. Cook the onions in the oil and 1 TB butter on medium heat until soft. Add the chicken and cook until browned on all sides.
2. Sprinkle meat with salt and pepper to taste. Add the herbs,  garlic, and red wine. Cover, turn down the heat, and let simmer for
    one hour.
3. Meanwhile cook the mushrooms in the 2 TB butter until soft and add to the stew at one hour and continue cooking about
    20 to 25 minutes.
4. To thicken the sauce, about 10 minutes before serving mix the flour with a bit of the broth and than add it back into the pot and stir.

Serves 3-4

© 2011 Gordon Nary and Tyler Stokes