Le Coq Rico makes you taste the most beautiful poultries in France

Published by My B. · Published on 18 March 2019 at 15h00 · Updated on 18 March 2019 at 15h08
Le Coq Rico restaurant owner and poultry enthusiast Antoine Westermann offers you to travel throughout France to discover the best poultries. Discover the program until October 2019, a menu highlighting each month a pure breed poultry. Meet with farmers and recipes to die for are planned!

Bistronomic, 100% poultry and perched on the heights of Montmartre, Le Coq Rico has decided to make you discover the richness of the French gastronomic heritage in terms of poultry, by offering a “Tour de France des Belles Volailles” highlighting every month an exceptional French poultry.

Chef Antoine Westermann selects every month a unique poultry that you can disocver and enjoy. And careful, here, we’re speaking of pure breeds and slow growth, free range poultries on their original land.

Through this Tour de France des Belles Volailles, Le Coq Rico aims at paying tribute to French farmers who take care of their breeds particularly well. The beautiful animals feeding 3 to 4 people, between €28 and €125 per poultry.

You can even meet the farmers breeding them once a month, so that they can tell you all about the species, how important the soil is for the taste, the diet and so on.

This past November, Barbezieux chicken was given pride of place and we treat ourselves. Raised by Gilbert & Louisette Marchand in Charente, this poultry with crispy skin and firm flesh releases a fine smell of wheat.

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We came back in March to discover the exquisite Coucou de Rennes by Volailles Renaut Paul & Olivier. A healthy environment, homemade cereals, lots of space and the time it takes for a close follow-up from start to finish, this is what makes this poultry one of the best.

Le Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de Rennes

Forget about battery farming! At Le Coq Rico, poultry is delicious, with a strong taste. And seeing it arrive uncut on table, it makes us drool very hard!

Poultries are to be enjoyed with a simple green salad but seasoned to perfection, a tasty macaroni gratin, homemade fries and seasonal vegetables.

Before that, we can enjoy the terrine of the day served with pickle veggies, poultry liver salad and tasty starters to share.

Le Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de Rennes

For dessert, a floating island, a chocolate mille-feuille or even a French toast are available.

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Le Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de RennesLe Coq Rico et son tour du monde des volailles, le Coucou de Rennes

Tour de France des Belles Volailles menu at Le Coq Rico

  • DINDE ROUGE DES ARDENNES: DECEMBER 2018

Meet with farmer Cyriaque Godefroy on December 6, 2018. The meat of the Dinde Rouge des Ardennes is hearty and marbled. It has some chew, but it also very juicy. It tastes rustic and elegant at the same time.

  • VOLAILLE landaise: January 2019

Meet with farmers Géraldine Sillègue and Benoit Thepenier on January 17, 2019. The flesh of the volaille landaise is fine and hearty, it tastes sophisticated, its skin is tasty and crispy. A nice gustative balance.

Note that on this day, Ariane Daguin will also be present. In addition to know everything about the beautiful volaille landaise, you can discover Ariane Daguin’s remarkable success story since she took the volaille landaise all the way to the United States and she has it breed in several Amish farms who perpetuate the farm tradition of this special breed.

  • GÉLINE DE TOURAINE: FEBRUARY 2019

The flesh is fine, soft and elegant, it taste is delicate and the skin very crispy.

Les Volailles Renault Paul & Olivier Paysans makes us discover this forgotten poultry breed for at least 130 days. Feed with cereals and whey and raised free range, this poultry shows a flesh both firm and soft with a light taste of hazelnut, its skin is thin and soft. It’s poached a long time and at slow-temperature the day before it’s cooked on a spit, this poultry is definitely worth it. Allow €98 for 4 servings, including sides.

  • PINTADE PERLE NOIRE: APRIL 2019

On Wednesday April 24, meet with farmer Adèle Champdavoine from Ferme du Couetron – €120 the guinea fowl for 3 to 4 servings. With its black feathers, the Pintade Perle Noire is a rarity from Loir-et-Cher that requires a delicate farming. Only local guinea fowl race in France, it requires to select breeding males, mate them and taking care of the rare hatchings. Raised free range, it mostly eats cereals. The skin is tasty and crispy and hides a firm, hearty and tasty flesh.

  • CAILLE DE HAUTE-LOIRE: MAY 2019

Present on the morning markets, Anthony Coffy (Fermier d’Or 2018) / Ferme de Marminha – will not be able to come to Paris to meet Le Coq Rico patrons – €28 per quail, serving one. Winner at a farm contest in 2015, 2016 and 2018, the Caille de Haute-Loire is an exceptional poultry. Born 200-m from the farm, it raises free range and eats cereals from a small flourmill in Cantal, it also eats barley and wheat from the family exploitation. This diet enables it to develop a juicy flesh. It also tastes elegant and fine. As for the skin, it’s crispy and tasty.

  • PINTADE LANDAISE, NUBIENNE BREED: JUN 2019

On Thursday June 13, meet with farmer Benoît Thepenier / La Ferme de Tauziet – €98 per guinea fowl serving 3 to 4. The Numida Meleagris is a timid guinea fowl who enjoys mild temperature. The Ferme de Tauziet ias a haven of peace in Landes and the perfect place to let this guinea fowl put on some weight. It’s raised only four months a year – May, June, October, November – and pecks what’s the soil offers best. The last ten days, it’s fed with bread and milk. Its flesh is soft, and its strong taste is actually polished. Its skin is crispy.

  • VOLAILLE COU-NU DU FOREZ: JULY 2019

Present on the morning markets, Anthony Coffy / Ferme de Marminha – will not be able to come to Paris to meet Le Coq Rico patrons – €96 the poultry serving 3 to 4. Coming from the Forez region, this poultry has been created after WWII by cross-breeding Gâtinaise poultry. With its spotless white feather and its bright red plucked neck, it stands out in the farm. Its flesh is firm, hearty and rustic. Its skin is crispy.

  • August: well-deserved rest for everyone and for Le Coq Rico as well
  • VOLAILLE DU MANS: SEPTEMBER 2019

€125 the poultry serving 3 to 4. The Volaille du Mans appears in the region in the 16th century and becomes very quickly present on royal and presidential tables. Because of a growing rivalry, it loses its superb in the mid-20th century until it completely disappears. It is regenerated in the 80’s only by breeders attentive to bring the local terroir back to life. Local cereals and especially buckwheat enable a tasty skin, a scented, elegant and hearty flesh.

  • PIGEON MIRTHYS DE SAVOIE: OCTOBER 2019

€29 the pigeon for one. This farm set very close to Côte-Saint-André counts up to 460 breeding couples producing two eggs per clutch. Young pigeons are fed with produces from the exploitation such as corn or peas and live free range, in an exceptional environment. The cream of poultry is very rare in restaurants. It tastes delicious and delicate and the skin is very crispy.

Cock-a-doodle-doo!

Practical information

Opening Time
From 1 October 2018 to 31 October 2019

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    Location

    98 Rue Lepic
    75018 Paris 18

    Access
    Lamarck-Caulaincourt (Ligne 12)

    Prices
    La volaille à partager entre 3 et 4 personnes avec accompagnement: 28-125 €

    Recommended age
    For all

    Official website
    lecoqrico.com

    More informations
    Une volaille mise à l'honneur par mois d'octobre 2018 à mars 2019

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