Traditional comfort food is what chefs usually turn to after working hard in the restaurant. And nothing is more comforting than a large pot of beef bourguingnon like the ones that my grandmother used to make.
A capon is a rooster that has been castrated which results in tender meat and a much bigger bird. My grandmother, used to make a stuffed capon for a special family meal such as a holiday or birthday. This recipe pays homage to my grandmother but also integrates some luxurious ingredients like truffles and duck fat.