Mickael Weiss, head chef at Coq d’Argent, has come up with a brand new way for City boys to spend their bonuses. Let us present the £1000 Coq (au vin). That’s a Bresse chicken (a true symbol of France, with its blue feet, white feather and red comb?!) marinated for 24 hours in one of the finest French vintages, Le Chambertin Grand Cru, Trapet 2009. It emerges soft and tender, with elegantly rich and fruity undertones from the premium wine and serves four people. Included in the price is a bottle of the 2009 vintage to drink to complement and enhance the flavours. But here’s the best bit. All the profits from the dish will go to the charity of the customers’ choice. Surely that's something to crow about, n'est-ce pas?