I'd appreciate leads on sampling capon (aka chapon) in Paris, especially restaurants that offer this dish for one person.
Due to the size of this volaille, even places in Vonnas/Bourg-en-Bresse have required 3-4 people in order to be willing to serve this dish. Also, please let me know which weeks in December this item is most readily available.
PS, for those who like Bresse chickens: Georges Blanc has an unusual appetizer on his menu -- pigeon with sot l'y-laisse of Bresse poulet and crest of Bresse poulet. The crest item (i.e., the red "crown" of the male poulet atop its head) was challenging. It took some gusto for me to attempt it (and I am not one to be shy about food; it took many gleeful gulps of wine). The crests tasted good. The texture and, surprisingly, the flavor brought to mind abalone (!). This dish was brought together with a medium vinegar-based sauce gently laced with grains of mustard. I also liked the dish that followed quite a bit. It was Bresse poulet with foie gras sauce -- a dish Blanc had prepared for the 1996 G7 summit -- adorned with light crepes (more like large blinis).