Bistronomic, 100% poultry and perched on the heights of Montmartre, Le Coq Rico has decided to change its name and has become Coq & Fils. 

A noticeable change accompanying chef Antoine Westermann's work on poultry for about ten years. Coq & Fils embodies an approached committed in complying with the living while refering to traditional houses guaranteeing know-how. Note the "& Fils" is a reference to poultru's descent, hence the importance of the breed and DNA.
With this new identity, Chef Antoine Westermann has developed a whole offer covering on-site food with different menus for lunch and dinner, where sweet and savory petits fours - Drouant chef's signature - are included for a meal focusing on sharing. But you can also go for street food and takeout/delivery.

Enjoy a new offer fitting all budgets. For the Holidays, the chef has come up with a "Chapon Gaulois" capon and a "Pintade Nubienne" guinea fowl from farmer Christophe Perrault from the Ferme Le Devant in Saône et Loire.

For home, the chef has come up with a technique of poached poultry, delivered vacuumed sealed; So, at home, you only have to roast it following the chef's instructions to enjoy an exceptional roast chicken.

And if you simply want to have a seat, head to the restaurant to treat yourself to sharing a delicious Pintade Nubienne or helmeted guinea fowl served with different sides.

• To be read
• Trois Saveurs Chinese Fondue restaurant in Châtelet
• What to do this week - January 24 to 30, 2022, in Paris and Île-de-France
• The best of new restaurants in Paris

Start with the poultry and sweet spice fritters served with cottage cheese cream and the Scottish eggs with salsa Verde. And do not miss the house's duck foie gras!

Then, enjoy the roast poultry presented to you before it gets cut and served with sides. We love the crunchy fries, the root vegetables, the seasoned salad and the macaronis and cheese that also come in a truffle version.

Last but not least, go for the Ile Flottante du Coq floating island with vanilla and the prunes with lime smelling like spices and the house's caramelized brioche.

In other words, we still love sharing some wonderful poultry whether we are on site or at home!