Musical Tour de France – Part 2 invites you on a sensory journey through the rich cultural tapestry of France, blending the country’s exquisite culinary and musical traditions.

In this next chapter of our tour, Ross Hayes explores the soul of Alsace, the rustic beauty of Limousin, and the timeless charm of Auvergne and Strasbourg, each region revealing its character through both sound and flavour.

Let the melodies of French masters guide your path:

  • Jules Massenet’s Scènes alsaciennes (Suite No. 7, 1881) captures the warmth and whimsy of Alsace.
  • Jacques Offenbach’s playful Je suis Alsacienne, from Lischen et Fritzchen, sings with local spirit.
  • Napoléon Coste’s Souvenirs de Flandres echoes with nostalgic charm.

And what better way to deepen your immersion than through the regional dish that embodies Alsace itself: Le Coq au Riesling. A symphony of tender chicken, luscious cream, and the bright elegance of Alsatian Riesling, this dish is comfort and refinement on a plate.

Former five-star chef and now beloved 2MBS programmer, Jacky Ternisien (pictured), has generously shared a recipe from his culinary repertoire.

Listen to Ross Hayes presenting Musical Tour de France – Part 2 on Friday 18 July at 2pm.

Ready to take a bite out of Alsace’s most delicious secret?

Riesling d’Alsace
In Alsace, we love cooking with white wine! When cooking, alcohol evaporates leaving behind deliciously fragrant notes. Making for perfect interaction between the wine used in cooking and the wine served at the dinner table. In other words, no Coq au Riesling without Riesling!

1 chicken of 1.5 kg cut into pieces
2 tablespoons of oil
10cl of Cognac
4 shallots
1 garlic clove
25cl of Riesling
25cl chicken broth
1 thyme sprig
150g button mushrooms
10cl of heavy cream
1 tablespoon of flour
1 egg yolk
salt, pepper
1 chicken of 1.5 kg cut into pieces
2 tablespoons of oil
10cl of Cognac
4 shallots
1 garlic clove
25cl of Riesling

Preparation: 30min
Cooking time: 45min

The preparation for 6 people

1) In a casserole dish, fry the pieces of chicken in oil, season, let brown on low heat for 5 minutes. Sprinkle the shallots and finely-chopped garlic, and flambé with Cognac.

2) Add the Riesling and broth, add the thyme and let simmer on low heat for 30 minutes.

3) Brown the chopped mushrooms in a frying pan and pour them into the casserole dish.

4) Season.

5) Before serving, mix together the flour, cream and egg yolk, and pour over the chicken pieces without boiling and season.

Jacky’s top tip:

To avoid the scrambling of the egg, in a small bowl put the flour, gently add the cream while mixing with a small whip and finally the egg yolk !
The sauce must be very hot BUT turn off the heat prior to adding the “LIAISON” ( mixture of flour, cream and egg yolk).

The heat should be enough to thicken the sauce and add some unctuosity to the final dish.

Bon Appetit!