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My Most Memorable Hot Dog: The French Chien Blanc

"At my house a balanced diet is a hot dog in one hand and a beer in the other." Meathead

I have had some extraordinary meals around the world, but one stands out. It was in the late 1970s, and I was in Burgundy in central France researching the wines and cuisine for an article in the Chicago Tribune.

It was well past noon, and I was hungry and thirsty. I had just visited the vineyard village of Vougeot, home of a parcel of vines hallowed throughout winedom: Clos Vougeot. It is an ancient castle floating in a sea of vines that are divided among many small owners.

After visiting the tasting room of one of the larger owners, and enjoying the gustatory delights of the fruit grown just outside that door, I hit the road in search of a meal. Just around the corner I noticed a short grizzled unshaven old man in a flannel shirt in a rickety old chair beside a barrel that was standing on end. On the head of the barrel was an open bottle, a single wine glass, and a sign: "Degustation." Tasting.

This winemaker had an unfamous name, but the wine was marvelous, far better than the renowned vigneron from whose caves I had just come. I bought a bottle for about $20, a lot of money in those days at that location.

I drove my rental Renault north seeking sustenance. Parked beside the road I noticed a trailer, not much bigger than a minivan. As I sped past I could smell them. Saucisse. Chien blanc. Pommes frites. French hot dogs and French fries. I wheeled around and drove back. The trailer had a window with an awning, and a shelf for passing the hot food through. Fast food, French wine country style.

I was second in line behind another short grizzled unshaven old man in a flannel shirt. Through an open window in the trailer still another short grizzled unshaven old man in a flannel shirt was mounting a freshly shaven potato onto a grid of metal blades. He pulled down a handle and pushed the potato through the blades extruding it into a bouquet of quarter inch shoestrings and propelling them directly into a cauldron of hot oil. Gurrrrrrglllllle. Hisssssss.

He then produced a long skinny baguette of crusty bread, cut off an 8" section, and impaled it lengthwise on a stainless steel hot poker. It went right up the center of the soft white bread, and warmed it, toasting it slightly.

He then turned around and with his bare fingers plucked a white sausage from a griddle. Holding it between thumb and forefinger he dipped it in a widemouth jar of mustard made just up the road in Dijon. He wriggled the dog lubed with mustard into the impaled bread, and wrapped it in tissue paper. Then he scooped out the fries, dumped them all in brown bag, and handed it all to the man in front of me.

I ordered what he had.

Moments later I found myself sitting on a stone wall overlooking The Great Chateau in Clos Vougeot, eating the world's best chien and pommes frites made just over there, and drinking nectar straight from the neck of the bottle, made from the vines at my feet. Here's a picture I took that day.

clos vougeot

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About this website. AmazingRibs.com is all about the science of barbecue, grilling, and outdoor cooking, with great BBQ recipes, tips on technique, mythbusting, and unbiased equipment reviews. Learn how to set up your grills and smokers properly, the thermodynamics of what happens when heat hits meat, and how to cook great food outdoors. There are also buying guides to barbeque smokers, grills, accessories, and thermometers, as well as hundreds of excellent tested recipes including all the classics: Baby back ribs, pulled pork, Texas brisket, burgers, chicken, smoked turkey, lamb, steaks, chili, barbecue sauces, spice rubs, and side dishes, with the world's best all edited by Meathead Goldwyn.

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