Coq & Fils restaurant serves wonderful poultries

Le Coq Rico, the emblematic Montmartre restaurant, changes its name to become Le Coq & Fils. The program includes a redesigned menu, with three-starred chef Antoine Westermann giving pride of place to pedigree poultry.

Le Coq Rico, the 100% poultry bistro restaurant perched high above Montmartre, has changed its name to Le Coq & Fils.

A brand evolution that accompanies chef Antoine Westermann 's work with poultry for nearly ten years. Le Coq & Fils embodies a committed approach to respect for the living, while at the same time referring to the traditional houses that provide reassurance through their know-how. Note that the "& Fils" refers to the poultry's descendants, to the importance of breed and DNA .

With this new identity, chef Antoine Westermann has developed a whole range of offerings, from on-site dining with separate menus to lunch and dinner, where savory and sweet hors d'oeuvres, the chef's signature at Drouant, make their appearance for a dinner in the rhythm of sharing from beginning to end. We're also introducing street food and takeaway/delivery.

A whole new range of dishes to suit all budgets. For the festive season, the chef proposes a Chapon Gaulois and a Pintade Nubienne from farmer Christophe Perrault of Ferme Le Devant in Saône et Loire.

For the house, the chef has devised a poached poultry technique, delivered sous-vide. So, at home, all you have to do is simply roast it with the instructions to obtain an exceptional bird.

And if you just feel like sitting down to dinner, head for the restaurant, where you can simply enjoy a delicious Nubian guinea fowl with a variety of accompaniments.

We start with Cromesquis of poultry with sweet spices and fromage blanc cream, and Scottish Eggs on a bed of Verde salsa. And don't miss the house duck foie gras either.

Then it's time for the beautiful poultry, which is presented to us before being carved and garnished. We love the crispy fries, the root vegetables, the spicy salad and the macaroni and cheese, which can be served with a truffle version.

Finally, we're seduced by the famous vanilla-flavored Ile Flottante du Coq, the spicy Pruneaux au citron vert and the homemade caramelized Brioche.