The story unfolds in 52 BC, during the siege of Gergovia. In a few hours, Caesar is about to face Vercingetorix, and the atmosphere is tense on both sides of the lines. The Gallic leader then sends a rooster to the Roman leader, symbolizing fury, courage, and the fighting spirit of the French forces.
As a "knight", on the eve of battle, Julius Caesar invited Vercingetorix to dine... and served him his rooster, prepared in wine. This is where the famous dish was born, although in this case it is associated with defeat: Julius Caesar and his troops lost at Gergovia.
Secondly, this ancient recipe seems to have disappeared: in cookbooks from the 18th and 19th centuries, there is hardly any trace of it, probably because the rooster is considered too firm and tough to eat... and because the rooster, which is used for reproduction, is the last barnyard animal typically cooked on the farm! So, we eat chickens instead.
The dish re-emerged in the 20th century, in Burgundy, the land of wine. Then, the rooster is softened: cooked for a short time, it becomes nearly inedible. Therefore, the animal should be boiled first, then marinated and cooked...
Today, hens, chickens, or poulards are used instead of roosters to prepare this dish, as they have softer meat. Several chefs offer a recipe for a "lighter" Alsatian version of the dish, with white wine and a more pronounced acidity.
